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WO2018199234A1 - Composition granulaire, son procédé de production et son procédé de stockage, et aliment granulaire - Google Patents

Composition granulaire, son procédé de production et son procédé de stockage, et aliment granulaire Download PDF

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Publication number
WO2018199234A1
WO2018199234A1 PCT/JP2018/016994 JP2018016994W WO2018199234A1 WO 2018199234 A1 WO2018199234 A1 WO 2018199234A1 JP 2018016994 W JP2018016994 W JP 2018016994W WO 2018199234 A1 WO2018199234 A1 WO 2018199234A1
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WIPO (PCT)
Prior art keywords
granular composition
gellan gum
pectin
granular
weight
Prior art date
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Ceased
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PCT/JP2018/016994
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English (en)
Japanese (ja)
Inventor
永井　香織
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Mr Orange KK
MrOrange
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Mr Orange KK
MrOrange
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Publication of WO2018199234A1 publication Critical patent/WO2018199234A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes

Definitions

  • the present invention relates to a granular composition, a manufacturing method thereof, a storage method thereof, and a granular food.
  • a granular composition in which a sol-like material is encapsulated inside a gel coating has been carried out.
  • a granular food in which a seasoning liquid is contained in a granular gel coating is known as a product utilizing this technology.
  • a typical example is a food product for fish eggs such as an artificial salmon roe that simulates natural salmon roe.
  • Patent Document 1 discloses a salty seasoning containing at least one of oligosaccharides, starch saccharified products, or reduced products thereof, in which a calcium alginate coating is used as a skin and saccharides of 4 or more sugars account for 60% or more of the sugar composition.
  • a fish egg-like food is disclosed.
  • Patent Document 2 describes a fish egg-like food in which a calcium alginate film is used as an outer skin and an oily raw material and an aqueous raw material are enclosed in the inner cavity thereof, and the water content of the film after salty seasoning is 60 to 85%.
  • a food product is disclosed.
  • Patent Document 3 discloses a salmon roe artificial fish egg containing alginate and pectin in a specific ratio as a gel film.
  • JP 2004-215536 A JP 09-149775 A Japanese Examined Patent Publication No. 62-5583
  • Patent Documents 1 to 3 described above conventional granular foods are already seasoned at the time of sale.
  • there is a demand for purchasers to add various flavors to such granular compositions there has been a demand for granular compositions that can be easily seasoned later.
  • the seasoning liquid in the granular composition In order to perform seasoning later using the seasoning liquid in the granular composition, liquid exchangeability between the seasoning liquid and the encapsulated liquid contained in the granular composition and the durability of the gel film against the seasoning liquid are required. Moreover, the granular composition which can maintain food texture without impairing food texture remarkably before and after seasoning is desired.
  • conventional granular foods are already seasoned at the time of sale, and are designed to be suitable for specific seasonings. Conventional granular foods have not been suitable for later seasoning with various seasonings.
  • the gel coating of conventional granular foods is suitable for fish-like seasoning, but the inclusion liquid tends to flow out in a short time when exposed to a highly acidic solution (for example, lemon juice, vinegar, etc.)
  • a highly acidic solution for example, lemon juice, vinegar, etc.
  • the texture was easily changed by soaking in a highly acidic solution and seasoning.
  • the gel film composed only of calcium alginate the gel film was likely to remain in the mouth.
  • strength of a gel film there existed a tendency for the prickly food texture peculiar to a granular composition to be impaired. Therefore, it is difficult to form a granular composition with a texture that can bounce while imparting sufficient stability to various seasoning liquids including highly acidic solutions to the gel film, and it can be used as a seasoning liquid for seasoning. There were restrictions.
  • an object of the present invention is to provide a granular composition that has excellent acid resistance, excellent texture, and can be seasoned later using various seasonings, a method for producing the same, and a method for storing the same. Is to provide. Furthermore, an object of this invention is to provide the granular food which seasoned the said granular composition with the seasoning liquid.
  • the present inventor selected alginic acids, LM pectin and gellan gum from among polysaccharides having a property of gelation in the presence of polyvalent metal ions, and calcium. It has been found that by forming a gel film by crosslinking with ions, it becomes a tasteless and odorless granular composition having a chewy texture. Moreover, even if this granular composition was seasoned later with highly acidic seasoning liquids, such as fruit juice, it discovered that the shape of a granular composition was not broken immediately and came to this invention. That is, the present invention relates to the following inventions.
  • a granular composition comprising a granular encapsulating part and a gel film covering the encapsulating part, wherein the encapsulating part is composed of a sol-like body containing an encapsulating liquid, and the gel coating is composed of alginic acid. , LM pectin, gellan gum and a granular composition comprising polyvalent metal ions.
  • the total amount of LM pectin and gellan gum is 15% by weight to 55% by weight with respect to the total weight of alginic acids, LM pectin, and gellan gum, and the total weight of LM pectin and gellan gum.
  • the total amount of LM pectin and gellan gum is 20% by weight or more and 45% by weight or less based on the total weight of alginic acids, LM pectin and gellan gum, and the total weight of LM pectin and gellan gum
  • ⁇ 5> The granular composition according to any one of ⁇ 1> to ⁇ 4>, wherein the granular composition has a particle size of 2 mm to 30 mm.
  • ⁇ 6> A granular food obtained by seasoning the granular composition according to any one of ⁇ 1> to ⁇ 5> with a seasoning liquid.
  • the inclusion material is composed of a polyvalent metal ion, an inclusion liquid, and a polyvalent compound.
  • the method for producing a granular composition according to ⁇ 7> comprising a thickening polysaccharide that does not gel in the presence of metal ions.
  • the total amount of LM pectin and gellan gum is 15% by weight to 55% by weight with respect to the total weight of alginic acids, LM pectin and gellan gum, and in the mixed solution, LM pectin and gellan gum.
  • the total amount of LM pectin and gellan gum is 20% by weight or more and 45% by weight or less with respect to the total weight of alginic acids, LM pectin and gellan gum in the mixed solution, and LM pectin and gellan gum in the mixed solution.
  • the method includes the step (B) of immersing in a pH adjusting solution having a pH value of 4 or more and 7 or less to make the pH value of the inclusion part 4 or more and 7 or less.
  • ⁇ 12> The method for storing a granular composition according to any one of ⁇ 1> to ⁇ 5>, wherein the granular composition is immersed in a pH adjusting solution having a pH value of 4 or more and 7 or less,
  • save method which preserve
  • the present invention it is possible to provide a granular composition having excellent acid resistance, excellent texture, and capable of being seasoned later using various seasonings, a method for producing the same, and a method for storing the same. it can. Furthermore, according to this invention, the granular food by which the said granular composition was seasoned with the seasoning liquid can be provided.
  • the present invention relates to a granular composition
  • a granular composition comprising a granular encapsulating part and a gel film covering the encapsulating part, wherein the encapsulating part is composed of a sol-like body containing an encapsulating liquid, and the gel
  • the coating film relates to a granular composition containing alginic acids, LM pectin, gellan gum and polyvalent metal ions (hereinafter sometimes referred to as “the granular composition of the present invention”). By setting it as such a structure, it can be seasoned later with various seasoning liquids. In particular, there is an advantage that seasoning can be performed even with seasonings having a low pH value (high acidity) such as fruit juice.
  • FIG. 1 shows a schematic diagram of the granular composition of the present invention.
  • the granular composition of this invention consists of a granular inclusion part and the gel film which coat
  • the gel coat is a thin gel film covering the encapsulated portion, and has a fine three-dimensional network structure in which alginic acids, LM pectin and gellan gum are intertwined in a complex manner and crosslinked with polyvalent metal ions.
  • a feature of the granular composition of the present invention is that among the polysaccharides having the property of gelling in the presence of polyvalent metal ions as components constituting the gel film, three types of polysaccharides of alginic acids, LM pectin and gellan gum are used. Is an essential component.
  • the combination of alginic acids, LM pectin and gellan gum improves the acid resistance of the gel coating, while also providing a moderately elastic gel coating. Even when seasoned with a seasoning liquid having a low pH value, the acid resistance of the granular composition And a bouncy texture.
  • the granular composition of the present invention can be seasoned later using a seasoning liquid having a wide pH value. Moreover, it becomes what was excellent also in heat resistance by making a gel film into such a structure.
  • the granular composition of this invention is spherical
  • the granular composition of this invention should just be granular, and does not need to be spherical.
  • “granular” includes a spherical shape, an oval shape, an egg shape, a tear shape, or a shape in which they are slightly flattened.
  • the size of the granular composition of the present invention can be appropriately selected as long as the object of the present invention is not impaired, but the particle size is preferably 2 to 30 mm, more preferably 5 to 10 mm.
  • the particle diameter refers to the maximum diameter of the cross section.
  • the internal part (which may be simply referred to as “internal part”) constituting the granular composition of the present invention is an internal granular part covered with a gel film, and is from a sol-like body containing an internal liquid. Composed.
  • the inclusion part is composed of an inclusion liquid (solvent and low-molecular component) that can permeate the gel coat and a thickening polysaccharide that cannot penetrate the gel coat, and is a sol-like body.
  • the “sol-like body” is not limited as long as it has the strength (viscosity) to the extent that it constitutes the granular composition of the present invention. It is a concept that includes the shape. Usually, the sol-like body is sol-like.
  • the thickening polysaccharide contained in the encapsulating part contributes to imparting appropriate strength (viscosity) to the sol-like body. This stabilizes the shape of the granular composition and makes it difficult to be crushed.
  • the thickening polysaccharide is not particularly limited as long as the sol-like body can form a granular form.
  • a thickened polysaccharide contained in the encapsulating part may include one component or a plurality of two or more components.
  • the granular composition of the present invention is preferably produced by a production method in which a polyvalent metal ion is included in the raw material forming the encapsulated portion. It is preferable that the polysaccharide is a thickening polysaccharide that does not gel.
  • the encapsulated liquid is composed of a solvent and a low molecular component, can penetrate the gel coating, and becomes a granular composition suitable for later seasoning.
  • the solvent is usually water, but may contain a solvent other than water as long as the object of the present invention is not impaired.
  • the low molecular component is optional as long as the object of the present invention is not impaired.
  • the inclusion part may contain a pH adjuster, an antibacterial agent and the like.
  • the granular composition of the present invention is usually almost transparent and tasteless and odorless, and the inclusion portion of the present invention usually has a pH value of 7 or less.
  • the lower limit value of the pH value is appropriately determined within a range where the granular composition is tasteless.
  • the pH value of the granular composition of the present invention is preferably 4 or more.
  • the pH value of the inner packet part of the present invention can be determined by crushing the granular composition of the present invention and directly measuring the pH value of the inner packet part. Moreover, you may obtain
  • the gel film constituting the granular composition of the present invention (which may be simply referred to as “gel film”) is characterized by containing alginic acids, LM pectin and gellan gum.
  • the gel film of the present invention composed of these components has a fine three-dimensional structure, functions as a semipermeable membrane, and has liquid exchange properties.
  • Liquid exchangeability means a property that allows the components in the solution and the components in the inclusion liquid to be exchanged when immersed in a solution having a concentration different from that of the inclusion liquid. Utilizing the liquid exchange property, the granular composition of the present invention can be seasoned later by being immersed in a seasoning liquid.
  • the gel coating of the present invention contains LM pectin and gellan gum together with alginic acids, and even when the inclusion part becomes acidic by replacing the highly acidic aqueous solution such as fruit juice and the inclusion part, It can suppress that the intensity
  • Alginic acids, LM pectin and gellan gum are polysaccharides having the property of being cross-linked and gelled by polyvalent metal ions. Each will be described below.
  • Alginic acids are polysaccharides produced from brown algae and are composed of two types of uronic acids, ⁇ -D-mannuronic acid (abbreviated as M) and ⁇ -L-guluronic acid (abbreviated as G). It is a linear polysaccharide.
  • alginic acids are alginic acid, alginic acid salt or alginic acid ester.
  • alginates such as sodium alginate, potassium alginate, and ammonium alginate, propylene glycol alginate, and the like, and form a gel film by reacting with polyvalent metal ions.
  • the gel coating has a structure in which most of the monovalent cations of the alkali metal alginate are substituted with polyvalent metal ions.
  • the molecular weight and M / G ratio of alginic acids contained in the gel film of the present invention are not particularly limited as long as the object of the present invention is not impaired.
  • the M / G ratio of mannuronic acid (M) and guluronic acid (G) of alginic acids is not particularly limited, but alginic acids having an M / G ratio of 0.5 to 1.0 are preferable.
  • the gel coating of the present invention preferably contains two or more alginic acids. That is, it is preferable to contain two or more alginic acids having different molecular weights and M / G ratios. By including two or more kinds of alginic acids, the strength of the gel film can be further increased, and the durability after immersion in the seasoning liquid can be further improved.
  • the gel coating of the present invention may contain two or more types of LM pectin.
  • Gellan gum is a linear heteropolysaccharide produced by Pseudomonas errodia, and is composed of four sugars, glucose, glucuronic acid, glucose and rhamnose, which are repeatedly bonded.
  • Gellan gum includes native HA gellan gum in which an acetyl group and a glyceryl group are present in the glucose having 1-3 bonded main chains, and deacylated LA gellan gum.
  • native HA gellan gum or deacylated LA gellan gum may be used, but a preferred gellan gum is deacylated LA gellan gum.
  • the gel film of this invention may contain 2 or more types of gellan gum.
  • polyvalent metal ions examples include calcium ions and magnesium ions, and calcium ions are particularly preferable.
  • the polyvalent metal ion source is not particularly limited as long as it can be dissolved in water to supply polyvalent metal ions, is harmless for safety and health, and can react with alginic acids, LM pectin and gellan gum to form a crosslinked structure.
  • polyvalent metal ion sources include calcium lactate, calcium nitrate, calcium carbonate, calcium phosphate, calcium chloride, calcium gluconate, magnesium chloride, calcium citrate, calcium sulfate, dicalcium phosphate, and the like. Preferably it is calcium.
  • the proportions of alginic acids, LM pectin and gellan gum constituting the gel coating of the present invention may be appropriately adjusted within a range where the acid resistance and texture of the gel coating can be compatible.
  • the total amount of LM pectin and gellan gum is too small relative to the total weight of alginic acids, LM pectin and gellan gum, the ratio of alginic acids, LM pectin and gellan gum constituting the gel coating tends to be hard.
  • the acid resistance tends to be insufficient.
  • the total amount of LM pectin and gellan gum is too much relative to the total weight of alginic acids, LM pectin and gellan gum, it is difficult to obtain a texture that can be played.
  • the gel film has a total amount of LM pectin and gellan gum of 15% by weight to 55% by weight with respect to the total weight of alginic acids, LM pectin and gellan gum,
  • the gellan gum is preferably 5% by weight or more and 20% by weight or less.
  • the total amount of LM pectin and gellan gum is 20% by weight or more and 45% by weight or less based on the total weight of alginic acids, LM pectin and gellan gum, and the gellan gum is based on the total weight of LM pectin and gellan gum. 5% by weight or more and 20% by weight or less. More preferably, the total amount of LM pectin and gellan gum is 20% by weight or more and 45% by weight or less based on the total weight of alginic acids, LM pectin and gellan gum, and the gellan gum is based on the total weight of LM pectin and gellan gum. 5 wt% or more and 15 wt% or less.
  • the ratio of alginic acids, LM pectin and gellan gum constituting the gel coating can be calculated from the raw material charging ratio.
  • the gel coating of the present invention contains components other than alginic acids, LM pectin, gellan gum and polyvalent metal ions as long as they are harmless for health and safety, as long as the acid resistance and texture of the gel coating are not impaired. But you can. For example, when sodium alginate is used as a raw material, the gel coating may contain sodium ions. Moreover, you may contain a pH adjuster, an antibacterial agent, etc.
  • the film thickness of the gel coating of the present invention is appropriately determined as long as the shape of the granular composition of the present invention can be maintained and liquid exchangeability and texture are not impaired.
  • the granular composition of the present invention can be seasoned by dipping in a seasoning liquid.
  • the granular composition seasoned with the seasoning liquid is suitably provided as a food. That is, the granular food of the present invention contains a seasoning liquid in at least one of the granular inclusion part of the granular composition and the gel film covering the inclusion part.
  • the gel coating of the present invention is excellent in acid resistance and heat resistance, and the granular composition is tasteless and odorless, so it can be seasoned using a seasoning liquid having a wide pH value.
  • the “seasoning liquid” is a flavored solution in which a seasoning, a fragrance or the like is dissolved or dispersed, and is a liquid for seasoning the granular composition of the present invention.
  • a seasoning or a fragrance dissolved or dispersed in the seasoning liquid is taken into the granular composition, whereby a taste can be imparted.
  • the exchange reaction between the seasoning liquid and the encapsulated liquid of the granular composition occurs due to an osmotic pressure difference. Therefore, the concentration of the seasoning liquid is usually different from the concentration of the inclusion liquid.
  • the granular composition of the present invention may be immersed in a seasoning liquid.
  • the immersion time is about 1 to 48 hours.
  • the immersion in the seasoning liquid may be performed by immersing the granular composition of the present invention while heating the seasoning liquid, or by immersing the granular composition of the present invention in the seasoning liquid at room temperature. You may immerse in a cooling state inside.
  • the temperature and immersion time of the seasoning liquid may be appropriately selected according to the seasoning liquid, but the granular composition of the present invention can be sufficiently exchanged with the ingredients of the seasoning liquid and the inclusion portion even when immersed in the seasoning liquid at room temperature or lower. Can occur and seasoned.
  • the flavor may fly off due to heating, so that the immersion in the seasoning liquid is usually performed at room temperature or lower.
  • the granular composition of the present invention can be sufficiently seasoned by immersing the granular composition of the present invention in a seasoning solution for about 24 hours.
  • the seasoning liquid which can be used for seasoning should just be water-soluble, and can use the seasoning liquid of a wide pH value.
  • fruit juice lemon juice, etc.
  • spices wereabi, mustard, chili, pepper, curry, etc.
  • seasonings seasonings (soy sauce, miso, sauce, vinegar, soup, dashi, sauce, dressing, etc.), flavors (vanilla, mint) , Basil and other herbs), liquors (sake, shochu, western liquor, fruit liquor, etc.), lactic acid beverages and the like.
  • seasoning liquids using yogurt, coffee, cocoa, tea, tea, tomato, milk, fresh cream, condensed milk, red bean paste, soy milk and the like can be used.
  • the granular composition of the present invention can be colored or scented later.
  • coloring or scenting later it may be colored or scented using a solution in which a pigment or a fragrance is dissolved instead of the seasoning liquid.
  • the granular composition of the present invention can be suitably produced by a production method having the following step (A) (hereinafter sometimes referred to as “the production method of the present invention”).
  • FIG. 2 is a diagram for explaining the production method of the present invention.
  • alginic acids, LM pectin and gellan gum can be uniformly dispersed by preparing a mixed solution of alginic acids, LM pectin and gellan gum.
  • the inclusion material containing polyvalent metal ions is dropped into the mixed solution, the dropped inclusion material is granulated.
  • alginic acids, LM pectin and gellan gum react with the polyvalent metal ions in the encapsulated part raw material to form a cross-linked structure at the interface of the granular encapsulated part raw material, and a gel film is formed.
  • the granular composition which consists of the granular inclusion part which consists of an inclusion part raw material containing a polyvalent metal ion, and the gel film which coat
  • the polyvalent metal ions in the encapsulating part raw material ooze out into the mixed solution through the formed gel film, and gelation continues at the interface.
  • a mixed solution containing alginic acids, LM pectin, dielan gum and water may be simply referred to as “mixed solution”.
  • the encapsulating part raw material containing polyvalent metal ions may be simply referred to as “encapsulating part raw material”.
  • the concentration and viscosity of the mixed solution and the inclusion part raw material may be appropriately adjusted in consideration of the dropping conditions and the like within a range in which the dropped inclusion part raw material becomes granular when the inclusion part raw material is dropped into the mixed solution.
  • the method for preparing the mixed solution and the raw material for the encapsulating part is not particularly limited as long as each component can be dissolved, but the mixed solution is preferably prepared at a temperature of room temperature (25 ° C.) or less without heating.
  • the concentration of each component in the mixed solution can be appropriately determined in consideration of the concentration of the polyvalent metal ions in the inclusion liquid and the like within a range in which the acid resistance and texture of the gel film can be compatible in the gel film to be formed.
  • alginic acids can be 0.1 to 1% by weight
  • LM pectin can be 0.01 to 0.5% by weight
  • gellan gum can be 0.005 to 0.05% by weight.
  • the alginic acids are 0.3 to 0.6% by weight
  • the LM pectin is 0.01 to 0.3% by weight
  • the gellan gum is 0.01 to 0.04% by weight with respect to the weight of the mixed solution. Also good.
  • the total amount of LM pectin and gellan gum is 15% by weight or more and 55% by weight or less based on the total weight of alginic acids, LM pectin and gellan gum in the mixed solution, and with respect to the total weight of LM pectin and gellan gum,
  • the gellan gum is preferably 5% by weight or more and 20% by weight or less. More preferably, the total amount of LM pectin and gellan gum is 20% by weight or more and 45% by weight or less based on the total weight of alginic acids, LM pectin and gellan gum in the mixed solution, and the total weight of LM pectin and gellan gum The gellan gum is 5% by weight or more and 20% by weight or less.
  • the total amount of LM pectin and gellan gum is not less than 20% by weight and not more than 45% by weight relative to the total weight of alginic acids, LM pectin and gellan gum in the mixed solution, and relative to the total weight of LM pectin and gellan gum
  • the gellan gum is 5% by weight or more and 15% by weight or less. With such a ratio, a granular composition excellent in acid resistance and texture can be produced more stably.
  • the concentration of the polyvalent metal ion in the encapsulating material can be determined as appropriate by taking into account the concentration of each component in the mixed solution and the like within a range not impairing the object of the present invention.
  • the polyvalent metal ion source can be 0.5 to 5% by weight with respect to the weight of the encapsulated material.
  • Alginic acids are as described above.
  • the alginic acids it is preferable to use sodium alginate which is a water-soluble polysaccharide in which alginic acid is neutralized with sodium.
  • Sodium alginate can be used in any viscosity grade. From the viewpoint of easily obtaining gel strength, at least one sodium alginate is preferably a high-viscosity type, and is 100 mPa ⁇ s or more, more preferably 300 mPa ⁇ s, in a 1% aqueous solution.
  • the M / G ratio of sodium alginate is not particularly limited, but sodium alginate having an M / G ratio of 0.5 to 1.0 is preferable.
  • Kimika Algin High ⁇ G series, GMB or the like manufactured by Kimika Co., Ltd. can be used as the sodium alginate.
  • LM pectin and gellan gum are as described above.
  • the mixed solution may contain components other than alginic acids, LM pectin and gellan gum as long as they are harmless for health and safety as long as the acid resistance and texture of the gel coating are not impaired.
  • the encapsulating material is composed of polyvalent metal ions, an encapsulating solution (solvent and low molecular component) that can permeate the gel coat, and a thickening polysaccharide that cannot permeate the gel coat.
  • the kind and composition of the thickening polysaccharide contained in the encapsulated part raw material are not particularly limited as long as the dropped encapsulated part raw material becomes granular when the encapsulated part raw material is dropped into the mixed solution.
  • the viscosity of the encapsulating part raw material is too high, it is difficult to dripping and it becomes difficult to form the encapsulating part raw material in a granular form.
  • the thickening polysaccharide contained in the inclusion part raw material is a thickening polysaccharide that does not gel even in the presence of polyvalent metal ions.
  • the polysaccharide thickener contained in the encapsulated part raw material is a thickened polysaccharide that does not gel even in the presence of polyvalent metal ions, the alginic acids in the mixed solution at the interface between the mixed solution and the droplet of the encapsulated part raw material.
  • the cross-linking reaction occurs between LM pectin and gellan gum and the polyvalent metal ion of the inclusion part raw material, but gelation does not proceed in the inclusion part of the obtained granular composition. For this reason, after taking out from the mixed solution, the gelation reaction does not occur in the inclusion part, the gelation reaction proceeds with the passage of time, and the gel film does not become thick.
  • an inclusion liquid and a polysaccharide thickener are as above-mentioned, description here is abbreviate
  • omitted since an inclusion liquid and a polysaccharide thickener are as above-mentioned, description here is abbreviate
  • omitted is abbreviate
  • the polyvalent metal ions are as described above.
  • the polyvalent metal ion is particularly preferably calcium ion, and the polyvalent metal ion source is preferably calcium chloride or calcium lactate.
  • the thickness and strength of the gel coating can maintain the shape of the granular composition of the present invention, and depending on the purpose within a range that does not impair liquid exchangeability and texture, the concentration and mixing of each component in the mixed solution and the inclusion material It can be adjusted depending on the reaction time of the solution and the inclusion material.
  • the inclusion material is dropped into the mixed solution and then immersed for 30 seconds or more. More preferably, it is 1 minute or more.
  • the immersion time is shorter than 30 minutes, more preferably within 15 minutes, and further preferably. Is within 10 minutes.
  • step (B) in which the pH value of the inclusion portion is set to 4 to 7 by immersing in a pH adjusting solution having a pH value of 4 to 7.
  • the inclusion liquid components (solvent and low molecular weight) of the inclusion raw material constituting the inclusion part is the solvent and low molecular weight component in the pH adjustment solution.
  • the pH value of the inclusion portion can be adjusted.
  • Examples of the pH adjusting solution having a pH value of 4 to 7 include aqueous solutions of organic acids such as citric acid, lactic acid, acetic acid and malic acid, and a citric acid solution is preferable.
  • the granular composition of the present invention subjected to the step (B) is preferably immersed and stored in a pH adjusting solution having a pH value of 4 to 7. That is, the granular composition of the present invention is preferably immersed in a pH adjusting solution having a pH value of 4 to 7 and stored in a state where the pH value of the inclusion portion is 4 to 7.
  • another process may be provided between the process (A) and the process (B).
  • a step of immersing in water can be performed, and then the step (B) can be performed.
  • an inclusion part is comprised from an inclusion part raw material.
  • a step of immersing in water or an acidic solution other than the step (A) is performed, at least part of the inclusion liquid components (solvent and low molecular weight) of the inclusion portion raw material is due to the solvent and low molecular weight components in the water or acidic solution.
  • the inclusion liquid component constituting the inclusion part of the granular composition at least part of the inclusion liquid component (solvent and low molecular weight) of the raw material for the inclusion part is replaced with the solvent and low molecular weight component in water or an acidic solution.
  • step (A) The inclusion part raw material (1) prepared above was dropped into the mixed solution (1). Simultaneously with the dropwise addition, formation of a gel film started on the surface of the inclusion material (1). It was left immersed in the mixed solution for 5 minutes, and the formation reaction of the gel coating was allowed to proceed on the surface of the inclusion portion raw material to obtain a granular composition (1a) in which the inclusion portion raw material was covered with the gel coating. The obtained granular composition (1a) was spherical.
  • the granular composition (1a) was taken out from the mixed solution (1) and immersed in water for 5 minutes.
  • Example 2 The granular compositions (2b) to (2) of Experimental Examples 2 to 5 were prepared in the same manner as the granular composition (1b) of Experimental Example 1, except that the ratio of the raw materials of the mixed solution was changed to the ratio shown in Table 1. 5b) was obtained.
  • the granular compositions of Experimental Examples 1 to 5 maintained their shape even when heated at a high temperature and were excellent in heat resistance. It can be said that the granular compositions of Experimental Examples 1 to 5 can be heat sterilized before being put on the market.
  • a tasteless and odorless granular composition that allows the purchaser to season himself / herself.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne : une composition granulaire insipide et inodore qui présente une excellente résistance aux acides et une excellente texture et qui peut être soumise à un assaisonnement ou analogue ultérieurement au moyen de diverses solutions d'assaisonnement ; un procédé de production de la composition granulaire ; et un procédé de stockage de la composition granulaire. L'invention concerne également un aliment granulaire qui est produit par assaisonnement de la composition granulaire à l'aide d'une solution d'assaisonnement. L'invention concerne en outre une composition granulaire composée d'une section d'inclusion granulaire et d'un film d'enrobage à base de gel qui recouvre la section d'inclusion granulaire, la section d'inclusion granulaire étant composée d'un corps de type sol dans lequel est encapsulé un liquide interne, et le film d'enrobage à base de gel contenant une substance à base d'algine, de la pectine LM, de la gomme gellane et un ion métallique polyvalent.
PCT/JP2018/016994 2017-04-27 2018-04-26 Composition granulaire, son procédé de production et son procédé de stockage, et aliment granulaire Ceased WO2018199234A1 (fr)

Applications Claiming Priority (2)

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JP2017-088848 2017-04-27
JP2017088848A JP6334029B1 (ja) 2017-04-27 2017-04-27 粒状組成物、その製造方法及びその保存方法、並びに、粒状食品

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WO2018199234A1 true WO2018199234A1 (fr) 2018-11-01

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TW (1) TW201900035A (fr)
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Publication number Priority date Publication date Assignee Title
JP7541860B2 (ja) * 2020-07-09 2024-08-29 ポッカサッポロフード＆ビバレッジ株式会社 ゲル状食品組成物
JP2022114451A (ja) * 2021-01-26 2022-08-05 地方独立行政法人鳥取県産業技術センター 醤油加工品及び水性液状食品の加工品並びにその調理品とその製造方法
CH718460A1 (de) * 2021-03-18 2022-09-30 Enchelmaier Nico Sachet für eine mobile Flüssigkeitsversorgung, insbesondere von Hunden.

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0427352A (ja) * 1990-05-22 1992-01-30 Fuji Capsule Kk 健康食品用腸溶性軟カプセル
JPH06178678A (ja) * 1992-12-15 1994-06-28 Nichirei Corp ゲル被膜で覆われた食品の製造法
JP2006197822A (ja) * 2005-01-18 2006-08-03 Ehime Inryo:Kk ゼリー入り飲料の製造方法及びゼリー入り飲料

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0427352A (ja) * 1990-05-22 1992-01-30 Fuji Capsule Kk 健康食品用腸溶性軟カプセル
JPH06178678A (ja) * 1992-12-15 1994-06-28 Nichirei Corp ゲル被膜で覆われた食品の製造法
JP2006197822A (ja) * 2005-01-18 2006-08-03 Ehime Inryo:Kk ゼリー入り飲料の製造方法及びゼリー入り飲料

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JP2018183121A (ja) 2018-11-22
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