JPH0352947B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing granular foods. Conventionally, granular foods have been produced by utilizing an insoluble gel-forming reaction between alginate or low methoxyl pectin alone or in a mixture (hereinafter, alginate will be explained as a representative example) and a polyvalent metal salt. A method of gelling raw material particles is known. However, the gelation method of this grain is
A method is known, as disclosed in Japanese Patent Publication No. 45-29422, in which a raw material to which alginate is added is dropped into a polyvalent metal salt solution. However, although this conventional method has the advantage of being able to easily obtain granular gelled products, the water droplets of the fluid raw material are deformed during dropping and gelatinizes while remaining deformed. There is a problem that it is difficult to obtain a body. The present inventor previously invented an improved method for producing gel-like granular food (Japanese Patent Application No. 58-23866 (Japanese Patent Application Laid-open No. 59-151850)), but this invention also This is a method in which particles that have suddenly become flat and gelled are corrected to a spherical shape in a later process.
Since it is time-consuming, I realized that there is room for improvement so that the gel forms in a spherical form from the beginning. That is, the present invention is a further improvement of the invention of Japanese Patent Application No. 1982-23866, and its purpose is to provide a method for reliably producing spherical granular foods. Therefore, in the present invention, a fluid raw material to which alginate and low methoxyl pectin have been added alone or in a mixture is dropped into a polyvalent metal salt solution whose viscosity is adjusted to 30C/P or more, and the fluid raw material is then This is a method for producing granular foods characterized by: In the present invention, as a fluid raw material, sugars such as glycol and sucrose, and viscous raw materials such as gum, gelatin, agar, and fruit pectin may be added to fresh water as necessary, but alginate and low methoxyl Add pectin alone or in mixture. still,
In order to prevent the resulting granules from becoming hard gels, it is desirable to add citrate. The amount of alginate/low methoxyl pectin to be used alone or as a mixture is based on the total amount of fluid raw materials.
The content is preferably 0.3 to 1.5%, preferably 0.4 to 1.0%. This fluid raw material is made into granules, so the viscosity is
It is best to adjust the temperature to about 2000 C·P (centipoise) to 10000 C·P, and it is preferable to use xanthan gum to make the grain shape spherical. In addition, if 5 to 35% of sugars are added to the total amount of fluid raw materials,
It is preferable to add saccharides within the above range because the specific gravity of the fluid raw material increases and the granules sink into the polyvalent metal salt solution and become more likely to form granules. In addition to the raw materials mentioned above, protein raw materials such as egg yolks and whole eggs, and oil and fat raw materials such as soybean oil and lard can be used as fluid raw materials. In addition, when a proteinaceous raw material and an oil or fat raw material are used together, it is desirable to keep the entire fluid raw material in an emulsified state. Next, the fluid raw material prepared in this way is made into granules with a diameter of 5 to 30 m/m by an appropriate method.
It is dropped into an aqueous solution of a polyvalent metal (preferably calcium chloride or calcium lactate) adjusted to a value of 30 C·P or higher. The concentration of the polyvalent metal salt is preferably 0.5 to 4.0%, preferably 1.0 to 2.0%. In addition, viscous raw materials such as gelatin, agar, and pectin can be used to adjust the viscosity of the polyvalent metal salt aqueous solution, but it is preferable to use gummy materials in combination. Therefore, when a gum substance alone is used as a viscosity modifier, the viscosity of an aqueous solution can be significantly increased with the addition of a small amount, so gum substances (such as xanthan gum and traganese gum) are particularly preferable. Here, the viscosity of the polyvalent metal salt aqueous solution is adjusted to 30C/P or higher to prevent splashing of the aqueous solution and wave-forming development due to the impact when the particles fall onto the water surface of the aqueous solution. This is to do so. In other words, if the viscosity of the aqueous solution is adjusted to 30C/P or more, such splashing and wave-forming development will not occur as shown in the later test examples, and the particles will remain spherical and sink into the aqueous solution. This is because it will turn into a gel. Here, wave development refers to the generation of waves on the liquid surface due to impact when particles fall onto the water surface of the aqueous solution, and when wave development occurs, particles are continuously produced. At this time, a force acts to agitate the grains that have fallen to the liquid surface from the side, deforming the spherical grains, which is undesirable. In this way, when the granules are dropped into a polyvalent metal salt solution, the granules sink into the liquid, and the entire fluidized granules become a gel body of calcium alginate, etc.
Soaking for ~60 minutes forms granules that do not crumble easily when removed from the soaking liquid. In addition, if you want to obtain hard particles like Thierry-like particles, for example, soak the particles in a polyvalent metal salt solution for at least 3 hours, preferably 10 hours.
It is preferable to soak the particles for about an hour to form a hard gel. If the granules produced as described above are taken out of the polyvalent metal salt solution, a spherical gel-like granular food can be obtained. Note that this granular food can be eaten as is, but to further improve the flavor, the granular food can be soaked in water or immersed in a seasoning liquid, as shown in the later test examples. As described above, according to the present invention, since the viscosity of the polyvalent metal salt solution is adjusted to 30C·P or more,
A spherical gel body can be obtained by dropping the particles into the solution. Therefore, spherical granular foods can be reliably produced. Test example (a) Adjustment of fluid raw materials Sodium alginate 1.0 parts Sodium citrate 0.5 Sugar 30.0 Clear water 68.5 parts Total 100 parts According to the above formulation, other raw materials were added and dissolved in clean water to prepare fluid raw materials. . (b) Preparation of polyvalent metal salt solutions Ten types of polyvalent metal salt solutions with different viscosities were prepared by adding xanthan gum in the amount shown in Table 1 to a 1% aqueous calcium chloride solution. (c) Production of granular food The above fluid raw materials were individually dropped into the above polyvalent metal salt solution from a height of 20 cm through a 9 m/m orifice, and allowed to stand in the polyvalent metal salt solution for 30 minutes. , by gelatinizing the fluid raw material, one grain is 10
g of granular food was obtained. When producing granular foods, we observed the splashing and wave-forming phenomena of the solution when a fluid raw material was dropped into a polyvalent metal salt solution, as well as the shape of the resulting granular foods.Table 1 The results were obtained.

[Table] Example 1 Manufacturing method of granular mayonnaise (a) Preparation of fluid raw materials Sodium alginate 0.5Kg Xanthan gum 0.3 Hydrous crystalline glucose 15.0 Sodium citrate 0.5 Salt 0.3 Clear water 49.4 Egg yolk 4.0 Salad oil 30.0 Total 100Kg The above raw materials were used. Then, pour fresh water into the onlet, then add powdered raw materials (sodium alginate, xanthan gum, hydrated crystalline glucose, sodium citrate, and salt) while heating and stirring to form a paste, and then cool the paste. While stirring the above paste in the mixer,
Add egg yolk and salad oil to obtain a liquid raw material. (b) Preparation of polyvalent metal salt solution Add 0.1 g of xanthan gum and 2 kg of calcium chloride to 97.8 kg of fresh water and dissolve to obtain a viscosity of 100 C・P.
Obtain a calcium chloride solution. (d) Formation of granules When the fluidized raw material was passed through a nozzle with an inner diameter of 5 m/m to form water droplets with a diameter of 6 m/m and dropped onto the polyvalent metal salt solution from a height of 15 cm, the solution splashed and appeared. The water droplet sank into the polyvalent metal salt solution as quickly as possible. When the granules formed after 2 minutes were taken out, they were spherical. (E) Water bleaching/seasoning solution immersion The granules were put into clean water, soaked in water for 10 hours, taken out, and then seasoned with a seasoning solution (10 parts of salt, 10 parts of sugar).
When the mixture was poured into a solution consisting of 45 parts of vinegar with an acidity of 8% and 35 parts of fresh water and left to stand for 24 hours, it was taken out to obtain granular mayonnaise. The granules remained spherical as before they were added to the fresh water. Example 2 Manufacturing method of grape-like granules (a) Manufacturing method of fluid raw materials Low methoxy pectin 1.0Kg Sodium citrate 0.5 Xanthan gum 0.3 Sugar 30.0 Clean water 68.2 Total 100Kg Using the above raw materials, pour clean water into the tank. Then, other raw materials are added and dissolved while stirring to obtain a fluid raw material. (b) Preparation of polyvalent metal salt solution Add 0.3 kg of gum tragacanth and 1 kg of calcium chloride to 72 kg of fresh water and dissolve to obtain a calcium chloride solution with a viscosity of 2050C·P. (c) Formation of granules When the above fluid raw material was made into water droplets with a diameter of 14 m/m through a nozzle with an inner diameter of 10 m/m, and dropped onto the above polyvalent metal salt solution from a height of 10 cm, despite the large particle size, No splashing of the solution was observed.
The water droplets sank into the polyvalent metal solution as quickly as possible. When the granules formed after 3 minutes were taken out, they were spherical. (d) Water exposure and seasoning solution immersion The granules were placed in clean water, soaked in water for 3 hours, and then taken out.Then, the granules were placed in grape juice, left to stand for 15 hours, and then taken out. , grape-like particles could be obtained.

Claims (1)

[Claims] 1. A fluid material to which alginate/low methoxyl pectin is added singly or as a mixture has a viscosity
A method for producing a granular food product, which comprises gelling the fluid raw material by dropping it into a polyvalent metal salt solution adjusted to 30C/P or higher. 2. The method for producing a granular food according to claim 1, wherein a gummy substance is added to adjust the viscosity of the polyvalent metal salt solution.