JPS59162845A - Preparation of spherical food having outer coat of colloidal material - Google Patents

Abstract

PURPOSE:To obtain a spherical food having an outer coat of colloidal material industrially advantageously, by freezing rapidly an edible solution or colloidal solution into a spherical state, immersing it in a colloidal solution. CONSTITUTION:An aqueous solution or water suspension of a food to be included is prepared in the interior of a spherical material, it is dropped from the upper part into liquid nitrogen or cold air. The dropped liquid food is changed into instantly frozen spheres by removal of latent heat through the liquid nitrogen or cold air. Separately, a colloidal substance is dissolved in water to prepare an aqueous solution, in which the frozen spheres prepared by the previous process are immersed in a short time. Since the frozen spheres are always colder than the colloidal solution in this operation, frozen colloidal layers with uniform thicknes sare formed as ice coatings on the spherical surfaces of the immersed spheres. When the thickness of the colloidal layers reaches a given thickness, the formed spherical materials are taken out rapidly from the colloidal solution, and allowed to stand at room temperature. Water in the colloid evaporates with time, and dried to give the desired spherical food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to foods and aims to industrially advantageously obtain spherical foods having a colloidal outer skin.

Foods having a colloidal skin, such as the cod liver oil method in which the skin is a seratin film, are obtained by forming a globular colloidal skin in a spherical mold without crushing, and injecting cod liver oil into this. However, such a manufacturing method has significant disadvantages such as difficulty in mass production and complicated steps. The present invention is a method that does not have these drawbacks. This invention will be explained below.

The starting material of this invention is divided into the colloid that is to form the shell and the food that is contained within the bulb.

As the colloid to form the outer skin, there are one or more combinations of seratin, agar, carrageenan, pectin, a combination of xanthan gum and locust bean gum, and oil celery. Also, CMC.

gum arabic, sodium alginate, far gum,
You can also use a colloid material such as locust bean gum or two or more.

Foods that should be kept in the department include water-soluble foods, sugar,
It can also be flavorings, curconut, milk, and other foods such as food. However, those that have an affinity with water and dissolve or disperse.
It is necessary that Fatty oil, Example 9, salad oil can also be used.

These materials may be mixed with a small amount of food powder, such as almond powder or granules, almond powder or granules, breadcrumbs, or the like.

Next, the manufacturing process will be explained.

Prepare liquid nitrogen or cold air that enables rapid freezing. Liquid nitrogen itself may be used, or cold air mixed with liquid nitrogen, calcium chloride solution, saline, dry ice, etc. may be prepared. Separately, an aqueous solution or a water suspension of the food to be contained inside the sphere is prepared. This material is dropped into liquid nitrogen or cold air from above. The dropped liquid food loses its latent heat in liquid nitrogen or by cold air, and instantly becomes a frozen sphere. Separately, prepare an aqueous solution in which colloid is dissolved in water, and immerse the frozen spheres obtained in the previous step in this solution for a short time. In this way, since the frozen spherical object is always at a lower temperature than the colloid liquid, a frozen colloid layer is formed as an ice coat of uniform thickness on the circumferential surface of the immersed spherical object.

When the thickness of the colloid layer reaches the desired thickness, the formed spheres are quickly removed from the colloid solution.

Leave this thing at room temperature. As time passes, the moisture in the colloid evaporates into the air and becomes a dry product.

What is thus obtained is the desired spherical food product having a colloidal outer shell.

In particular, this invention achieves that objective.

Example 1 30 parts of sugar (weight, same below), 0.5 parts of carrageenan, 0.5 parts of low strength nuthin gum, 0.1 part of potassium chloride
After dispersing 1 part in 70 parts of water, add 80'CK without stirring.
Heat for 10 minutes. This is kept warm at 70-80°C and used as celery liquid. Strawberry Jam About 12 pieces of strawberry jam are dropped into quasi-nitrogen using a soter and left for about 2 minutes to form frozen strawberry jam. After immersing this spherical frozen strawberry sham in the above-mentioned 70-80°C celery for 2 seconds,
When left in the crystal, a spherical celery shell was formed in which the strawberry sham was wrapped in a celery film 1 inch thick.

Example 2 20 parts of glucose sugar, 0.05 part of a sweetener containing thaumatin,
A mixture of 2 parts cocoa powder, 1 part seratin, 50% xanthan gum and 50% rokanutbing gum (18 parts, colorant,
After dispersing an appropriate amount of the test material in 77 parts of water, add 77 parts while stirring.
Heat and stir. This is kept warm at 40-50°C to make a jelly liquid. Drop about 21 yen of full-fat sweetened condensed milk into liquid nitrogen using a depositor, and leave it for about 5 minutes to produce spherical frozen sweetened condensed milk. This forest-shaped frozen sweetened condensed milk is immersed in the above-mentioned 40-50°C jelly solution for 3 seconds, and then left at room temperature. was completed.

Example 3 10 parts of starch syrup, 30 parts of sorbitol, 1 part of carrageenan,
Disperse 05 parts of pectin, 0.05 parts of sodium citrate, and an appropriate amount of the test material in 7 parts of total water, heat and dissolve at 80'C for 10 minutes without stirring.
Keep warm at 'C' and add 0.15 parts of citric acid to make a jelly liquid. Drop 5 minutes of frozen orange juice into liquid nitrogen using a depositor and leave it for about 3 minutes to form a spherical frozen juice. This spherical frozen juice is
After being immersed in a jelly solution at ~70'C for 2 seconds and then left at room temperature, a spherical celery confectionery containing 1/5 concentrated orange juice wrapped in a 0.5cm thick jelly film was produced.

Patent applicant: Sanei Chemical Industry Co., Ltd.

Claims (1)

[Claims] A colloid shell characterized by dropping an edible solution or colloid liquid into liquid nitrogen or cold air, rapidly freezing it into spheres, and immersing the spheres in the colloid liquid for a short time to cover the colloid layer. A method for producing a spherical food product having