Soy sauce processed products, processed aqueous liquid foods, and their cooked products and manufacturing methods

Abstract

To provide a production method of a water-based liquid food processed product which is different from liquid, powdery, and sheet-like processed products and has an impact in appearance and texture and to provide a prepared food having high convenience and an impact in appearance and texture using the water-based liquid food processed product.SOLUTION: A water-based liquid food processed product is produced by a production method comprising: (A) a dropwise adding step of dropwise-adding a food solution including a calcium salt and a water-based liquid food into an aqueous sodium alginate solution to form a capsule; and (B) a water-washing step of washing the capsule with water. The water-based liquid food processed product is wrapped with a food skin.SELECTED DRAWING: Figure 12

Description

[Technical Field]

[0001] The present invention relates to a soy sauce processed product and a method for producing the same, and further to a processed aqueous liquid food product obtained by processing not only soy sauce processed products but also aqueous liquid foods such as vinegar and coffee, a method for producing the same, and a cooked food using the processed aqueous liquid food product and a method for producing the same. [Background technology]

[0002] Conventionally, known soy sauce processed products include pink seasonings that use red coloring agents, fish sauces that use fish sauce such as tuna sauce, and soy sauce seasonings that are not only liquid but also sheet-formed or powdered (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6721994 Summary of the Invention [Problem to be solved by the invention]

[0004] The appearance of the pink seasoning and fish sauce described in Patent Document 1 has led to an expansion of the range of dishes in which soy sauce processed products can be used.

[0005] However, in order to stimulate further demand, it would be desirable to make a different impact as a processed soy sauce product than before.

[0006] Therefore, a first object of the present invention is to solve the above-mentioned problems and to provide a soy sauce processed product that has an impressive appearance and texture, and a method for producing the same.

[0007] Furthermore, in order to stimulate further demand for aqueous liquid foods other than soy sauce, it is desirable to make an impact different from that which has been made so far.

[0008] Therefore, a second object of the present invention is to solve the above-mentioned problems and to provide a processed aqueous liquid food product that has an impressive appearance and texture, and a method for producing the same.

[0009] Furthermore, liquid foods such as soy sauce must be placed in separate containers when preparing dishes such as gyoza, which poses a problem of inconvenience when serving such dishes in bento lunches or at parties. Even if attempts are made to incorporate liquid foods into the dishes to avoid this problem, the process is difficult, as the liquid seeps out of the gyoza skin. Furthermore, if the liquid remains in liquid form, there is the problem that too much of the liquid may be added to the dishes, resulting in excessive consumption, which is unhealthy. Furthermore, to further stimulate demand, it is desirable to create an impact different from what has been achieved so far.

[0010] Therefore, a third object of the present invention is to solve the above-mentioned problems and provide a processed aqueous liquid food product that is highly convenient and has an impressive appearance and texture, and a method for producing the same. [Means for solving the problem]

[0011] To achieve the first objective, the present inventors investigated encapsulation using the orifice method, which is used in the production of artificial salmon roe. The orifice method involves mixing a substance (core substance) to be encapsulated with a polymer, and then dripping the core substance mixed with the polymer into a hardening liquid that reacts with the polymer to cause gelation. This method causes the droplets to become rounded due to surface tension, rapidly gelling their surfaces, resulting in encapsulation. However, it was discovered that even with the conventional orifice method, the soy sauce liquid could not be encapsulated and encapsulated. Therefore, through trial and error, they attempted to maximize the concentrations of the polymer and hardening liquid. However, they found that while capsules could be formed, they quickly separated from the liquid and the soy sauce liquid leaked out. Therefore, the present inventors changed their approach and, through further trial and error, completed the present invention.

[0012] Furthermore, in order to achieve the second objective, the inventors of the present application were convinced, based on the knowledge gained as a result of the above trial and error, that the above-mentioned idea could be applied not only to soy sauce but also to aqueous liquid foods in general, and after further trial and error, they completed the present invention as an invention of a processed product and a manufacturing method thereof that is intended for aqueous liquid foods in general.

[0013] Furthermore, in order to achieve the third objective, the inventors of the present application further conducted research into the use of such processed products based on the above findings, and as a result, they were able to complete the present invention as an invention of a cooked product using a processed aqueous liquid food product and a method for producing the same.

[0014] In order to achieve the first object, a first aspect of the present invention includes a dropping step of dropping a soy sauce solution containing a calcium salt and a soy sauce liquid into a sodium alginate aqueous solution to form capsules; a water washing step of washing the capsule with water; Then, a chitosan addition step of placing the capsule in an aqueous chitosan solution containing lactic acid; The present invention provides a method for producing a soy sauce product, comprising the steps of: (1) preparing a soy sauce containing a soluble soy sauce; (2) preparing a soy sauce containing a soluble ...

[0015] According to the first aspect of the present invention, a soy sauce processed product can be obtained that has a capsule-like shape and allows the color of the soy sauce liquid inside to be seen through, and has an appearance and texture different from those of liquid, powder, or sheet-like soy sauce processed products, making it possible to produce a soy sauce processed product with an impactful appearance and texture. Furthermore, the soy sauce liquid can be encapsulated and prevented from seeping out and immediately synergizing, thereby realizing encapsulation of the soy sauce liquid. By treating the soy sauce liquid, which is anionically attached by alginic acid, with a cationic chitosan aqueous solution, a soy sauce processed product with a membrane-strengthened soy sauce liquid capsule can be produced.

[0016] After the chitosan addition step, a chitosan re-addition pretreatment step in which the capsules are washed with water and placed in a pectin solution, and then washed with water and placed in a sodium alginate aqueous solution; Thereafter, the capsules are washed with water and placed in an aqueous chitosan solution containing lactic acid, thereby adding chitosan again; It is preferable to repeat this process one or more times, which further increases the thickness of the coating, resulting in a processed soy sauce product with a stronger crunchy texture.

[0017] If the chitosan re-addition step is included, the method preferably includes a collagen addition step after the chitosan re-addition step, or if the chitosan re-addition step is not included, after the chitosan addition step, in which the capsules are washed with water and placed in an aqueous gelatin solution. This allows a collagen coating to be formed on the capsules, and prevents the capsules from sticking together even when they overlap.

[0018] The sodium alginate aqueous solution is preferably adjusted to a pH of at least 8. This makes it possible to realize a processed soy sauce product made of a soy sauce liquid capsule with improved coating strength and reduced brittleness.

[0019] It is preferable that ethanol is added to the aqueous sodium alginate solution, which improves yield. When combined with the chitosan addition step, the breaking strength of the coating is improved and brittleness is reduced.

[0020] The soy sauce liquid is a liquid containing a thickener, the sodium alginate concentration in the sodium alginate aqueous solution in the dropping step is 0.5 to 1 wt %, The chitosan concentration in the chitosan aqueous solution is preferably 0.1 to 0.5 wt %, which allows for the formation of capsules with high sphericality and stability, and does not produce a bitter taste and is less likely to require excessive work in terms of workability.

[0021] In order to achieve the first object, a second aspect of the present invention provides a soy sauce processed product characterized by being a capsule in which soy sauce liquid is enclosed within a calcium alginate coating containing chitosan.

[0022] According to the second aspect of the present invention, a soy sauce product with a capsule-like shape, through which the color of the soy sauce liquid inside can be seen through, has an appearance and texture different from those of liquid, powder, and sheet-type soy sauce products, and has an impactful appearance and texture. Furthermore, syneresis can be prevented immediately after encapsulation. Furthermore, it can be used in a way different from conventional liquid, powder, and sheet-type soy sauces, broadening the range of cooking. Furthermore, since syneresis and seepage of the soy sauce liquid can be prevented and syneresis from food due to osmotic pressure differences can also be prevented, dressings with new textures can be created. Furthermore, by crushing the capsule in the mouth, cooking in the mouth is possible, and new flavors and textures can be obtained, proposing a new eating experience. Furthermore, since the use of more seasonings than necessary can be suppressed, it is expected to be effective in reducing salt.

[0023] It is also preferable that the coating further contains pectin, which increases the thickness of the coating and strengthens the crunchy texture.

[0024] In order to achieve the second object, a third aspect of the present invention provides a method for producing capsules, comprising: a dropping step of dropping a food solution containing a calcium salt and an aqueous liquid food into an aqueous sodium alginate solution to form capsules; a water washing step of washing the capsule with water; The present invention provides a method for producing an aqueous liquid processed food product, comprising:

[0025] Examples of aqueous liquid foods include soy sauce, condensed milk, various types of vinegar, white soup stock, carbonated alcoholic drinks, lemon juice, coffee, carbonated fruit drinks, sake, water, and the like.

[0026] After the water washing step, it is preferable to include a chitosan addition step in which the capsules are placed in an aqueous chitosan solution containing lactic acid, which creates a "poppy" texture and increases the impact of the texture.

[0027] It is preferable that the aqueous sodium alginate solution is adjusted to a pH of 8 or higher and contains ethanol.

[0028] In addition, the viscosity of the food solution is 8.6 × 10 2 mPas or more 3.8×10 7 It is preferably less than mPas.

[0029] Furthermore, the viscosity of the food solution is 3.5 × 10 4 mPas or more 5.8×10 5 It is more preferable that it is mPas or less.

[0030] The food solution preferably contains a thickener, such as gelatin, xanthan gum, guar gum, carrageenan, gum arabic, or potato starch.

[0031] In order to achieve the second object, a fourth aspect of the present invention provides a processed aqueous liquid food product, which is a capsule in which an aqueous liquid food is encapsulated in a calcium alginate coating.

[0032] Furthermore, it is preferable that the calcium alginate coating contains chitosan, which adds a pleasant crunchy texture to the food.

[0033] In order to achieve the third object, the fifth aspect of the present invention provides a method for producing a cooked product, which comprises wrapping the aqueous liquid food product of the fourth aspect of the present invention described above in an edible skin.

[0034] In order to achieve the third object, the sixth aspect of the present invention provides a cooked product characterized by encapsulating the aqueous liquid food product of the fourth aspect of the present invention, either alone or together with a solid food, and wrapping the product in an edible skin.

[0035] In order to achieve the third object, the seventh aspect of the present invention provides a cooked product characterized by being obtained by further boiling, steaming or baking the cooked product of the fifth or sixth aspect of the present invention described above. [Effects of the Invention]

[0036] According to the present invention, it is possible to provide a soy sauce processed product with an impressive appearance and texture and a method for producing the same. Also, according to the present invention, it is possible to provide an aqueous liquid food processed product with an impressive appearance and texture and a method for producing the same. Furthermore, according to the present invention, it is possible to provide a cooked product that is highly convenient and has an impressive appearance and texture and a method for producing the same. [Brief explanation of the drawings]

[0037] [Figure 1] FIG. 10 is an image diagram of a dropping step. [Figure 2] FIG. 1 is an image diagram showing repeated chitosan addition treatment. [Figure 3] 1 is a photograph showing the relationship between sodium alginate concentration and capsule shape. [Figure 4] 1 is a photograph showing the relationship between calcium lactate concentration and capsule shape. [Figure 5] FIG. 1 is a characteristic diagram showing the relationship between pH and capsule hardness. [Figure 6] FIG. 1 is a characteristic diagram showing the relationship between ethanol concentration and capsule hardness / height. [Figure 7] FIG. 1 is a characteristic diagram showing the relationship between chitosan concentration and capsule hardness / height. [Figure 8] FIG. 1 is a characteristic diagram showing the relationship between the number of repetitions of chitosan treatment and capsule hardness and height. [Figure 9] FIG. 10 is a diagram showing the results of a sensory evaluation. [Figure 10] 10 is a photograph showing the relationship between the addition of sodium alginate and ethanol and capsule shape. [Figure 11] 1 is a photograph showing the relationship between the addition of a thickener and ethanol and capsule shape. [Figure 12] Photographs showing the types of aqueous liquid foods and the encapsulation state. [Figure 13] 1 is a photograph showing the viscosity and encapsulation state of an edible solution using gum arabic as a thickener. [Figure 14] 10 is a photograph showing the viscosity and encapsulation state of an edible solution using potato starch as a thickener. [Figure 15] 1 is a photograph showing the viscosity and encapsulation state of an edible solution containing carrageenan as a thickener. [Figure 16] FIG. 10 is a diagram showing the capsule remaining state and remaining rate in the food. DETAILED DESCRIPTION OF THE INVENTION

[0038] The present invention will be specifically described below using examples, but the present invention is not limited to these examples. [Example]

[0039] The soy sauce processed product and its manufacturing method of this example are as follows. The manufacturing method of the soy sauce processed product of this example was able to realize encapsulation of soy sauce liquid. Furthermore, the soy sauce processed product shown in the manufacturing example made by this manufacturing method was able to have a new use method as a soy sauce processed product and give an unprecedented impact.

[0040] In addition to the above-mentioned examples of soy sauce processed products and their manufacturing methods, the processed aqueous liquid food products of this embodiment, including other examples, are as follows. The manufacturing method of the processed aqueous liquid food product of this embodiment was able to realize encapsulation of the aqueous liquid food. Furthermore, the processed aqueous liquid food products shown in the manufacturing examples made by this manufacturing method were able to have new uses and have an unprecedented impact.

[0041] Furthermore, the cooked product and the manufacturing method thereof of this example, which utilize the above-mentioned example of the processed aqueous liquid food product and the manufacturing method thereof, are as follows. The manufacturing method of the processed aqueous liquid food of this example utilizes the above-mentioned example of the processed aqueous liquid food product, and was able to realize a cooked product containing an encapsulated aqueous liquid food. Furthermore, the cooked product shown in the manufacturing example, which was made by this manufacturing method, was highly convenient and had an unprecedented impact.

[0042] {Manufacturing method} The manufacturing method will be described below in the order of the manufacturing steps. Steps 100 and 200 can be performed in any order, or simultaneously. Steps 110 and 120 are additional steps to step 100, and step 210 is an additional step to step 200. As will be described in each manufacturing example below, an encapsulated soy sauce product can be obtained by a manufacturing method including steps 100, 200, 300, 400, 500, 600, and 900. The manufacturing method including steps 100, 200, 300, 400, 500, 600, and 900 can produce a soy sauce product with a hardened coating, a capsule-like shape that allows the color of the soy sauce liquid inside to be seen through, and an impactful appearance and texture. By repeating steps 800 and 600 one or more times after step 600 and before step 900, a soy sauce liquid capsule with a thicker coating can be obtained, resulting in a soy sauce processed product with a more impressive appearance and texture.

[0043] Similar procedures are used for aqueous liquid foods containing ingredients other than soy sauce liquid. In the explanation of the steps, soy sauce liquid will be interpreted as aqueous liquid food, and appropriate explanations will be added. As shown in the manufacturing examples described below, an encapsulated aqueous liquid food product can be obtained by a manufacturing method including steps 100, 200, 300, 400, 500, and 900. For aqueous liquid foods with low viscosity, adding step 210 to step 200 to adjust the viscosity, or adding steps 110 and 120 to step 100 to adjust the sodium alginate solution, can produce a more appropriately encapsulated aqueous liquid food product. This manufacturing method allows for the production of a capsule-shaped aqueous liquid food product that allows the color of the aqueous liquid food inside to be seen through, making it visually and texture-impacting. As shown in the above example of production using soy sauce liquid, even for aqueous liquid foods other than soy sauce liquid, by repeating steps 800 and 600 one or more times after step 600 and before step 900, it is possible to obtain aqueous liquid food capsules with thicker coatings, which have an improved popping texture, and thus have a more impactful appearance and texture.

[0044] As for cooked foods, as described in the respective production examples below, aqueous liquid food products such as soy sauce processed foods are produced using the above-mentioned production method, and further, by using a production method including step 1000, encapsulated aqueous liquid food products can be encapsulated to produce cooked foods that are highly convenient and have an impressive appearance and texture.

[0045] (Step 100: Sodium alginate aqueous solution preparation step) Prepare a sodium alginate solution. When mixed, the solution becomes viscous and contains air bubbles, so do not use the prepared sodium alginate solution immediately. Leave it to stand or store it in the refrigerator until no air bubbles are visible to the naked eye. If left at room temperature, this will take about 10 minutes.

[0046] (Step 110: Alkalization step) The pH of the sodium alginate aqueous solution prepared in step 100 is adjusted to alkaline. To adjust, a 1M potassium carbonate aqueous solution is used, which is added to the sodium alginate aqueous solution and mixed well. It is preferable to set the pH to 8 or higher. This alkaline condition improves the hardness of the capsules. It is believed that by ionizing as much sodium alginate as possible in the aqueous solution and increasing the alginate ions that form the membrane, it is possible to promote the formation of a calcium alginate membrane. The pH of the sodium alginate aqueous solution was adjusted to alkaline, which promotes ionization.

[0047] Potassium carbonate is an ingredient in the food additive "kansui." It is difficult to raise the pH above 11 with food alkalizing agents containing potassium carbonate. Sodium hydroxide can raise the pH even higher, but its use in food is restricted, so a pH of 8 to 11 is preferable. Salts used as food additives do not have to be kansui.

[0048] (Step 120: Alcohol addition step) Ethanol is added to the aqueous sodium alginate solution prepared in step 100.

[0049] Sodium alginate is insoluble in alcohol, but when alcohol is added to an aqueous solution of sodium alginate, the sodium alginate, in an incompletely dissolved state known as "mamako," floats up, pops on the surface of the water, and then becomes uniform. Therefore, it is believed that the addition of alcohol eliminates the "mamako" state of the sodium alginate aqueous solution, resulting in a uniformly dispersed state.

[0050] During encapsulation, if the dropped liquid cannot overcome the surface tension of the polymer liquid, the dropped liquid will spread on the surface of the polymer liquid, which can result in a poor yield. However, the addition of alcohol reduces the surface tension of the polymer liquid, thereby improving the encapsulation yield.

[0051] (Step 200: Creating a soy sauce solution containing a hardener) The hardening agent is mixed with the soy sauce liquid and dissolved to create a soy sauce solution containing the hardening agent. This soy sauce solution becomes the liquid encapsulated in the soy sauce liquid capsules (core material).

[0052] The hardening agent used was a calcium salt used in food products, such as calcium lactate, calcium chloride, and calcium gluconate. Of these, calcium lactate is preferred because it has little effect on the taste.

[0053] The raw material "soy sauce liquid" may be dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, white soy sauce, or liquid soy sauce seasonings or processed soy sauce products made by adding additives or processing to these. If the undiluted liquid of the pink seasoning described in Patent Document 1 is used as the raw material "soy sauce liquid," it will be viscous and will be mixed with the hardening agent as is.

[0054] In addition to soy sauce, any aqueous liquid food can be used, and an aqueous liquid food solution containing a hardening agent can be prepared in this step. Examples of "aqueous liquid foods" that can be used as raw materials include, but are not limited to, the above-mentioned soy sauce, condensed milk, various types of vinegar, white soup stock, carbonated alcoholic drinks, lemon juice, coffee, carbonated fruit drinks, sake, and water. When condensed milk is used, it is viscous and is mixed with the hardening agent as is.

[0055] (Step 210: Thickener addition step) When using low-viscosity soy sauces such as fish sauce or raw soy sauce, the viscosity is increased by adding a thickener beforehand, for example, by adding gelatin and heating, or by mixing potato starch and boiling, or by mixing gum arabic, carrageenan, or xanthan gum without heating, to prepare the raw material "soy sauce liquid." It is preferable to create a viscous soy sauce liquid through such a process and then mix it with a hardener in step 200. Adding viscosity improves shape retention. When using gelatin, it is preferable to heat it in a microwave oven to completely dissolve it, and then add gelatin so that the gelatin concentration (final concentration) in the gelatin aqueous solution is 2.5 to 10 wt%.

[0056] Preferred thickeners include, but are not limited to, gelatin, xanthan gum, guar gum, carrageenan, gum arabic, and potato starch. For gelatin, a concentration of 7.5 wt% or more but less than 10 wt% is preferred, and heating and dissolving at 70°C or higher is preferable. Capsule formation is impossible at 5 wt% or less, and dissolving at 10 wt% or more is cumbersome. Furthermore, based on the inventors' experiments and knowledge of food additives, the concentration of xanthan gum is preferably 5.0 wt% or less, more preferably 0.1 to 0.2 wt%, and heating and dissolving at room temperature (approximately 22°C) or 70°C or higher is preferable. For guar gum, a concentration of 5.0 wt% or less, more preferably 0.9 to 1.8 wt%, is preferable, and heating and dissolving at room temperature (approximately 22°C) or 70°C or higher is preferable. For carrageenan, the concentration is preferably 5.0 wt% or less, more preferably 0.5 to 2.0 wt%, and it is preferable to heat dissolve at 70°C or higher. For gum arabic, the concentration is preferably 15 wt% or less, more preferably 8 to 12 wt%, and it is preferable to heat dissolve at 70°C or higher. For potato starch, the concentration is preferably 10 wt% or less, more preferably 3 to 6 wt%, and it is preferable to heat dissolve by boiling and then heating for several minutes. One or more thickeners may be mixed.

[0057] Note that thickeners may be added in this step not only to soy sauce but also to aqueous liquid foods in general. The preferred thickeners and their ratios described above are examples for fish sauce and raw soy sauce, but are not limited to these for aqueous liquid foods in general. A thickener, such as potato starch, is used to adjust the viscosity of an aqueous liquid food (e.g., various vinegars, white stock, carbonated alcoholic beverages, lemon juice, coffee, carbonated fruit drinks, sake, water, etc.) using the method described above to complete a food solution containing a hardening agent. Since many thickeners melt when heated, it is preferable to add some or all of the aqueous liquid food after heating to prevent deterioration of the aqueous liquid food due to heating and to prevent components contained in the aqueous liquid food from affecting the viscosity adjustment of the thickener. Specifically, it is preferable to combine steps 200 and 210, first dissolving a predetermined hardening agent in water or the aqueous liquid food, then adding and dissolving a thickener to twice the final concentration, and then gradually adding the aqueous liquid food and mixing until uniform.

[0058] As a result of the inventors' consideration based on various experiments, it was found that the viscosity of a food solution containing a calcium salt and an aqueous liquid food can be increased to 8.6×10 by adding a thickener. 2 mPas or more 3.8×10 7 It is preferable that the viscosity is 3.5×10 mPas or less. 4 mPas or more 5.8×10 5 The viscosity is more preferably 500 kJ / ml or less. Examples of thickeners for aqueous liquid foods other than soy sauce include, but are not limited to, gelatin, xanthan gum, guar gum, carrageenan, gum arabic, and potato starch.

[0059] (Step 300: Dripping step) The soy sauce solution containing the hardener (encapsulating liquid) prepared in step 200 is dropped into the sodium alginate aqueous solution (external liquid) prepared in step 100. A dropper, pipette, etc. is used for dropping, and a volume of about 10 to 100 μL is dropped.

[0060] If the drip volume is less than 10 μL, the droplets will remain on the surface and surface hardening will not occur effectively, and if the volume is more than 100 μL, the droplets will sink due to their own weight while dripping, making it difficult to form round capsules.

[0061] This is true not only for soy sauce solution but also for aqueous liquid foods in general. The preferred volumes and the like described above are examples for soy sauce solution, but are not limited to these for aqueous liquid foods in general. Figure 1 is an image diagram of the dripping step. The liquid dripping from above in Figure 1 is a food solution (encapsulated liquid) containing a hardener. The encapsulated liquid is the food solution prepared in step 200, and if the aqueous liquid food that is the raw material for the food solution has a low viscosity, it is preferable that step 200 be replaced with an additional step, step 210.

[0062] By using a thickener to optimize the viscosity of an aqueous liquid food for capsule formation, the dropping speed can be slowed when the food is dropped into the sodium alginate aqueous solution (external liquid) prepared in the above-mentioned step, which increases the time it takes for the liquid to dry out, i.e., to form a sphere. As a result, capsules can be formed even with a volume of 100 μL or more, for example, around 300 μL.

[0063] If the specific gravity of the inclusion liquid is too low to sink into the outer liquid, the outer liquid is stirred to allow the inclusion liquid particles to sink.

[0064] In the liquid hardening coating method (orifice method), which is known as a method for producing artificial salmon roe, sodium alginate is mixed with the liquid to be encapsulated in the capsule, and this liquid is then dropped into a solution containing calcium to form a capsule, i.e., a substance in which the substance to be encapsulated is covered with a membrane.However, this method was not able to form capsules that could stably encapsulate soy sauce liquid.

[0065] (Step 400: Capsule removal step) The mixture is left to stand at room temperature for about 1 to 5 minutes, and the capsules formed in step 300 are removed using a strainer or scoop.

[0066] (Step 500: Washing step) The capsules removed in step 400 are dropped into water and washed with water to remove any polymer liquid remaining on the surface.

[0067] If the rinsing is incomplete, the capsules will stick together, and if the rinsing is repeated, the flavor will tend to become weaker. Therefore, it is preferable to wash the capsules once with a large amount of water.

[0068] (Step 600: Chitosan addition step) The capsules washed with water in step 500 were placed in an aqueous chitosan solution containing lactic acid and allowed to stand at room temperature for approximately 30 seconds with occasional stirring. They were then washed with water once, as in step 500. The concentration of lactic acid in the aqueous chitosan solution was 0.5 wt%.

[0069] Chitosan dissolves in water containing lactic acid, and has a cationic charge in the solution, acting as a cationic coating agent. Chitosan can be produced at concentrations up to 2 wt%, but because of its unique astringency and the time required to prepare the solution, it is preferable to prepare a 1 wt% chitosan solution and dilute it to 0.5 wt% before use for the encapsulation process.

[0070] When step 600 is performed again after step 800, which will be described later, it is called a chitosan re-addition step.

[0071] (Step 700: Collagen addition step) The capsules washed in step 600 are placed in a 1 wt% gelatin aqueous solution and left to stand at room temperature for about 30 seconds with occasional stirring. After that, they are washed once with water in the same manner as in step 500.

[0072] A 1 wt% gelatin solution is prepared by adding powdered gelatin to water, heating it in a microwave, and dissolving it. 1 wt% is a concentration that will not gel even when cooled, but increasing the concentration does not change the texture, so the concentration of the gelatin solution is not limited to this.

[0073] (Step 800: Chitosan re-addition pretreatment step) In step 800, the capsules washed in step 600 are first placed in a 0.5 wt% pectin aqueous solution and left to stand at room temperature for about 30 seconds with occasional stirring. Then, similar to step 500, they are washed once more with water, and then placed in a 0.1 wt% sodium alginate aqueous solution and left to stand at room temperature for about 30 seconds with occasional stirring. Then, similar to step 500, they are washed once more with water.

[0074] Step 800 is a process that is performed each time chitosan is added if it is added two or more times. After chitosan is added, treatment with a pectin aqueous solution is performed before treatment with a sodium alginate aqueous solution, preventing the capsules from sticking together. By repeatedly adding chitosan, the film strength can be adjusted, and after two repetitions, the film condition becomes closer to that of artificial salmon roe. If chitosan, a cationic coating agent, is added and then only treatment with a sodium alginate aqueous solution, an anionic coating agent, is performed, the capsules stick together and become like dumplings.

[0075] (Step 900: Save step) Capsules that have been processed in step 500 or step 700, or capsules that have been processed in step 600 or step 700 after step 800, are placed in a container, water is dripped on them so that they do not dry out, and they are stored until use. If they are stored in a large amount of water, the capsules will hydrate and become thick and the flavor will be weak, so it is preferable to fill the container with capsules and add water until they are just covered.

[0076] (Step 1000: Cooking step) The aqueous liquid food product, which is a capsule that has been processed in step 500, step 600, step 700, or step 900, is wrapped in an edible skin such as a dumpling skin or a pie skin, and while forming it into the shape of a dumpling or a pie, the encapsulated contents are sealed to prevent spillage, thereby producing a cooked product.

[0077] When wrapping in the edible skin, the above-mentioned aqueous liquid processed food product may be wrapped together with solid foods such as minced meat or dumpling filling or other foods.

[0078] Such cooked products can be stored at room temperature or refrigerated. In the case of edible skins that can be eaten raw, they can be eaten as is.

[0079] Furthermore, after the sealing, the food may be cooked by heating, preferably by boiling, steaming or baking.

[0080] {Manufacturing example} Next, several manufacturing examples in which the above steps are combined in different ways will be described.

[0081] [Manufacturing Example 1] Production Example 1 was produced through steps 100, 200, 300, 400, 500, and 900. In Production Example 1, a membrane was formed, and an encapsulated soy sauce product was obtained. A soy sauce product was obtained that had a capsule-like shape and the color of the soy sauce liquid inside was visible through the product, and it had an appearance and texture different from liquid, powder, and sheet-like soy sauce products. However, the capsules were physically weak, and were easily broken when handled with metal spoons, chopsticks, etc. For handling as a product, it is desirable to harden the capsules more to make them easier to handle. There is a problem in step 300, where the capsules tend to spread on the surface instead of sinking.

[0082] In Production Examples 1 to 12, the capsule volume was adjusted to 30 μL. In Production Examples 1 to 8, in step 100, an aqueous sodium alginate solution was used in which the sodium alginate concentration (final concentration) in the sodium alginate aqueous solution was 0.5 wt%. In Production Examples 1 to 8, a stock solution of the pink seasoning described in Japanese Patent No. 6721994 was used as the soy sauce solution. In Production Examples 1 to 13, in step 200, the calcium lactate concentration (final concentration) in the soy sauce solution was adjusted to 2 wt%.

[0083] [Manufacturing Example 2] Production Example 2 was carried out through steps 100, 110, 200, 300, 400, 500, and 900. In step 110, 50 μL of a 1 M potassium carbonate aqueous solution was added to 40 mL of a sodium alginate aqueous solution. In Production Example 2, the pH was adjusted to 9 to 10.

[0084] In Production Example 2, the membrane was strengthened, and the capsules did not break even when subjected to physical impacts such as scooping with a spoon or picking with chopsticks, improving ease of handling. The texture was smooth and jelly-like, almost identical to that of Production Example 1. To create a harder texture to suit the food to be paired with, such as a capsule-breaking texture like artificial salmon roe, it is desirable to use an even harder membrane. When the capsules in Production Example 1 were placed on a flat surface, they flattened out, whereas those in Production Example 2 maintained a certain degree of roundness.

[0085] In Production Example 2, a processed soy sauce product was realized using a soy sauce liquid capsule with improved coating strength and reduced brittleness.

[0086] [Manufacturing Example 3] Production Example 3 was produced through steps 100, 120, 200, 300, 400, 500, and 900. In step 120, ethanol was added so that the ethanol concentration (final concentration) in the sodium alginate aqueous solution was 5v%. In Production Example 3, the membrane was strengthened as in Production Example 2. Perhaps due to the reduced surface tension, the phenomenon in which the capsules do not sink but spread on the surface in step 300 became less likely to occur, and the yield improved dramatically. This is thought to be the effect of the reduced surface tension due to the addition of alcohol. The texture and ease of handling were the same as in Production Example 1.

[0087] In Production Example 3, a processed soy sauce product was obtained in the form of a soy sauce liquid capsule with a reinforced membrane, and the yield was improved.

[0088] [Manufacturing Example 4] Production Example 4 was produced through steps 100, 200, 300, 400, 500, 600, 700, and 900. In Production Examples 4 to 8, a 1 wt% chitosan aqueous solution was prepared in step 600, which was diluted to 0.5 wt% before use, and lactic acid was added to prepare a 0.5 wt% chitosan aqueous solution containing 0.5 wt% lactic acid. In Production Examples 4 to 8, chitosan with a molecular weight of approximately 50,000 was used. This is the minimum molecular weight for chitosan, but increasing the molecular weight will change the film thickness but will not affect film hardening, so the molecular weight of chitosan is not limited to this.

[0089] In Production Example 4, the capsules had a firm texture and were strong enough that they hardly broke even when stirred with a metal spoon or chopsticks. The addition of collagen also improved the appearance, giving the capsules a glossy appearance and allowing them to maintain their spherical shape to some extent even when overlapping. However, the strength was not as good as that of artificial salmon roe.

[0090] In Production Example 4, a soy sauce product was obtained that had a capsule-like shape and allowed the color of the soy sauce liquid inside to be seen through. This product had a different appearance and texture from liquid, powder, and sheet-like soy sauce products, resulting in a soy sauce liquid capsule with a striking appearance and texture. Furthermore, since the soy sauce liquid was encapsulated and prevented from immediately syneresis after encapsulation, encapsulation of the soy sauce liquid was achieved. By treating the anionic state of the soy sauce with an aqueous chitosan solution, which has a cationic charge, from an anionic state due to alginic acid, membrane-strengthened encapsulation was achieved. Furthermore, adhesion of capsules to each other was prevented. A collagen coating was formed on the capsules, preventing the capsules from sticking together even when overlapping. Therefore, soy sauce products can be used in a different way from conventional liquid, film, and powder soy sauces, broadening the range of cooking possibilities. Furthermore, by preventing the encapsulated soy sauce liquid from seeping out and preventing syneresis from food due to osmotic pressure differences, dressings with a new texture can be created. In addition, by crushing it in the mouth, it is possible to cook it in the mouth, which allows for new flavors and textures, and offers a new eating experience.

[0091] Production Example 4 is a soy sauce processed product that is a capsule containing soy sauce liquid inside a calcium alginate coating containing chitosan. It is thought that the calcium alginate coating is covered with a chitosan coating, strengthening the coating.

[0092] [Manufacturing Example 5] Production Example 5 was produced through steps 100, 200, 300, 400, 500, 600, 800, 600, 800, 600, 700, and 900. Figure 2 is an illustration showing the repeated chitosan addition process. Step 600 (chitosan addition step) is treatment with a cationic chitosan solution, and step 800 (chitosan re-addition pretreatment step) is treatment with an anionically charged pectin solution and an anionically charged alginate solution. Chitosan addition was repeated a total of three times. Note that step 700 (collagen addition step) may be omitted.

[0093] If the treatment with the pectin aqueous solution or the treatment with the sodium alginate aqueous solution in step 800 precedes step 900, the capsules will stick together during storage.

[0094] In Production Example 5, by repeating step 600 two or more times with step 800 in between, the capsule coating could be thickened to the extent that the transparent coating was visible to the naked eye.

[0095] It is assumed that the chitosan coating gives the capsules a cationic charge in aqueous solution, and that the membrane is strengthened by treating the capsules with an anionic coating agent, pectin, then alginate, and then chitosan.

[0096] Although the flavor is diluted due to the frequent washing process, it is thought that the flavor can be restored by devising a capsule preservative solution that is dripped in step 900 to prevent drying. For example, a method of dripping various soy sauce solutions instead of water as the capsule preservative solution is conceivable. Normally, alginate capsule membranes are weak against high sodium, but membrane strengthening using chitosan coating, alkalinization, or the addition of alcohol provides sodium resistance, making it possible to apply a preservative solution with a high sodium content.

[0097] In Production Example 5, the 0.5 wt% pectin aqueous solution used in step 800 was prepared by dissolving apple-derived powdered pectin in water. Because it is also used as a thickener, it was used in the expectation that it could be used to coat food.

[0098] It should be noted that repeated coating was possible when a 0.5 wt% sodium alginate aqueous solution was used instead of the 0.1 wt% sodium alginate aqueous solution in step 800. However, the viscosity was high, making it difficult to handle during filtration, and the capsules were more likely to stick together as the number of repeated coatings increased.

[0099] In Production Example 5, a soy sauce processed product was obtained that had a capsule-like shape and the color of the soy sauce liquid inside could be seen through the product. The soy sauce processed product had an appearance and texture that was different from liquid, powder, or sheet-like soy sauce processed products, and had an impact in appearance and texture. Furthermore, the coating was thicker, allowing for the realization of a soy sauce liquid capsule processed product with a stronger crunchy texture.

[0100] Production Example 5 is a soy sauce processed product that is a capsule in which soy sauce solution is encapsulated within a calcium alginate coating containing chitosan and pectin. The calcium alginate coating is strengthened by being covered with a chitosan coating, and the coating is further strengthened by adding chitosan multiple times, sandwiching treatment with a pectin aqueous solution and treatment with sodium alginate. In Production Example 5, a multiple-layer coating is formed that covers the soy sauce solution, and it is thought that pectin is also included as a component that forms the coating.

[0101] [Manufacturing Example 6] Production Example 6 was produced through steps 100, 110, 200, 300, 400, 500, 600, 700, and 900. In step 110, 50 μL of 1 M potassium carbonate aqueous solution was added to 40 mL of sodium alginate aqueous solution. In Production Example 6, the film strength is not as strong as that of salmon roe, but it is stronger than Production Example 2 and does not collapse during handling. In addition, it has a firm texture and can produce a harder texture than Production Example 2.

[0102] In Production Example 6, a processed soy sauce product was realized that had a capsule-like shape, allowing the color of the soy sauce liquid inside to be seen through, making it visually and texture impactful, and that had improved breaking strength of the coating and reduced brittleness.

[0103] [Manufacturing Example 7] Production Example 7 was carried out through steps 100, 120, 200, 300, 400, 500, 600, 700, and 900. In step 120, ethanol was added to the aqueous sodium alginate solution to a final concentration of 5 v%.

[0104] In Production Example 7, a capsule-shaped soy sauce product was produced, allowing the color of the soy sauce liquid inside to be seen through, making it visually and texture-impactful. The coating had improved breaking strength and reduced brittleness, resulting in a better yield than Production Example 4. [Manufacturing Example 8] Production Example 8 was carried out in steps 100, 120, 200, 300, 400, 500, 600, 800, 600, 800, 600, 700, and 900. In step 120, ethanol was added to the aqueous sodium alginate solution to a final concentration of 5 v%. The effect of repeated chitosan addition obtained in Production Example 5 was also confirmed in Production Example 8.

[0105] In Production Example 8, capsules with a capsule-like shape were obtained, allowing the color of the soy sauce liquid inside to be seen through, resulting in capsules with an impressive appearance and texture. A processed soy sauce product was realized using soy sauce liquid capsules that were thicker and had a more crunchy texture than Production Example 7. Furthermore, the yield was better than in Production Example 5.

[0106] [Manufacturing Example 9] Production Example 9 was produced through steps 100, 200, 300, 400, 500, and 900. In Production Example 9, a 1 wt% aqueous solution of sodium alginate was used in step 100. In Production Examples 9 to 13, a stock solution of light soy sauce (manufactured by Yamasa Shoyu Co., Ltd.) was used as the soy sauce liquid. When the core substance was dropped onto the polymer, film hardening occurred in the shape of the liquid injected into the hardening liquid (the shape as it fell to the bottom), i.e., with a tail formed. In Production Example 9, encapsulation was difficult.

[0107] [Manufacturing Example 10] Production Example 10 was produced through steps 100, 120, 210, 200, 300, 400, 500, and 900. In step 120, ethanol was added to the sodium alginate aqueous solution so that the ethanol concentration (final concentration) in the sodium alginate aqueous solution was 5 v / v%. Capsules that were closer to round than those obtained in Production Example 9 were obtained. This is presumably due to a decrease in the surface tension of the polymer liquid. However, they could not be described as spherical.

[0108] [Manufacturing Example 11] Production Example 11 was produced through steps 100, 120, 210, 200, 300, 400, 500, and 900. In step 120, ethanol was added to the aqueous sodium alginate solution so that the concentration (final concentration) of ethanol in the aqueous sodium alginate solution became 5 v%.

[0109] In Production Examples 11 and 12, the sodium alginate concentration of the sodium alginate aqueous solution in step 100 was 0.5 wt%, and a 10 wt% gelatin aqueous solution was used as a thickener in step 210. The concentration was such that the solution would not solidify at room temperature but would have a thick consistency. The addition of gelatin made encapsulation possible.

[0110] In Production Example 11, a processed soy sauce product was obtained that was capsule-shaped and allowed the color of the soy sauce liquid inside to be seen through. The capsules could be formed into a round shape, were stable, did not become bitter, and did not require excessive effort to produce.

[0111] It is believed that the texture can be further modified by adding steps 600 and 700 between steps 500 and 900 in Production Example 11, or by adding steps 600, 800, 600, 800, 600, and 700.

[0112] [Manufacturing Example 12] Production Example 12 was produced through steps 100, 210, 200, 300, 400, 500, and 900. In Production Example 12, a 10 wt % gelatin aqueous solution was used in step 210, as in Production Example 11. The other steps were the same as in Production Example 9.

[0113] In Production Example 12, in which the inclusion was light soy sauce and no ethanol was added to the outer solution, the coating became jelly-like, but was strong enough to be scooped up with a metal spoon.

[0114] [Manufacturing Example 13] Production Example 13 was produced through steps 100, 110, 210, 200, 300, 400, 500, and 900. In Production Example 13, the capsule volume was adjusted to 40 μL, and in step 100, a 0.5 wt% sodium alginate aqueous solution was used. In step 110, 50 μL of a 1M potassium carbonate aqueous solution was added to 40 mL of the sodium alginate aqueous solution to adjust the pH to 10. In Production Example 13, in step 210, xanthan gum and guar gum were added as thickeners to concentrations of 0.01 wt% and 0.09 wt%, respectively. The remaining details were the same as in Production Example 12. The shape of the particles was slightly elongated rather than spherical. The texture was that the membrane was somewhat thick, with the soy sauce liquid coming out from within.

[0115] [Manufacturing Example 14] Production Examples 14 and 15 were produced in accordance with steps 100, 110, 120, 200, 300, 400, 500, and 900. In Production Example 14, a concentrate of the pink seasoning described in Japanese Patent No. 6721994 was used as the aqueous liquid food. In Production Example 14, when the food solution containing the calcium salt and the aqueous liquid food was dropped in step 300, the viscosity of the food solution was 2.2 × 10 5 The viscosity was mPas. Adding ethanol to the sodium alginate aqueous solution in step 120 reduced the concentration of the thickener required for encapsulation, making encapsulation easier.

[0116] In Production Examples 14, 17, 18, and 22 to 49, the capsule volume was adjusted to 30 μL. In Production Examples 14 to 49, an aqueous sodium alginate solution with a sodium alginate concentration (final concentration) of 0.5 wt% was used in step 100. In Production Examples 14 to 49, calcium lactate was used as the hardener.

[0117] In Production Examples 14 to 21 and 36 to 49, in step 110, 50 μL of 1 M potassium carbonate aqueous solution was added to 40 mL of the sodium alginate aqueous solution to adjust the pH to 9 to 10. In addition, in Production Examples 14 to 49, ethanol (99.5%) was added in step 120 so that the concentration (final concentration) of ethanol in the sodium alginate aqueous solution was 5 v%. According to Production Example 14, encapsulation was achieved, and an aqueous liquid processed product with an impressive appearance and texture was obtained.

[0118] [Manufacturing Example 15] In Production Example 15, condensed milk was used as the aqueous liquid food. In Production Examples 15, 19 to 21, the capsule volume was adjusted to 300 μL. In Production Example 15, the viscosity of the food solution was 2.2 × 10 3 According to Production Example 15, encapsulation was achieved, and an aqueous liquid processed product with an impressive appearance and texture was obtained.

[0119] [Manufacturing Example 16] Production Examples 16 to 21 and 36 to 49 were produced according to steps 100, 110, 120, 200, 210, 300, 400, 500, and 900. Production Example 16 used the same light soy sauce concentrate as Production Example 9 as the aqueous liquid food.

[0120] In Production Examples 16 to 21, steps 200 and 210 were combined. First, 2 g of calcium lactate was dissolved in 50 mL of water or aqueous liquid food. A thickener was then added to the solution at twice the final concentration. Then, 50 mL of aqueous liquid food was gradually added and mixed until uniform. These two steps adjusted the calcium lactate concentration (final concentration) in the edible solution to 2 wt%. In Production Examples 14 to 47, for concentrated aqueous liquid foods (e.g., healthy vinegar) or foods not suitable for consumption as is (e.g., soy sauce, vinegar), the proportion of water in the calcium lactate dissolving solution was increased to adjust the flavor. If the flavor was still too strong, the amount of water was increased while checking the taste, and the amount of aqueous liquid food added later was reduced accordingly.

[0121] In Production Examples 16 to 21, potato starch was used as the thickener in step 210. In all cases, the concentration of potato starch was 2 to 4 wt%. Production Examples 16 to 21 enabled encapsulation, and aqueous liquid processed products with impressive appearance and texture were obtained.

[0122] [Manufacturing Example 17] In Production Example 17, vinegar was used as the aqueous liquid food.

[0123] [Manufacturing Example 18] In Production Example 18, white soup stock was used as the aqueous liquid food.

[0124] [Manufacturing Example 19] In Production Example 19, health vinegar was used as the aqueous liquid food.

[0125] [Manufacturing Example 20] In Production Example 20, lemon juice was used as the aqueous liquid food.

[0126] [Manufacturing Example 21] Coffee was used as the aqueous liquid food in Production Example 21. When attempting to encapsulate coffee using the orifice method described below, the coffee polymerized to the inside over time, turning into a simple jelly, and encapsulation was not possible.

[0127] [Manufacturing Example 22] Production Examples 22 to 35 used water as the aqueous liquid food and were produced according to steps 100, 120, 200, 210, 300, 400, 500, and 900. Production Examples 22 to 35 achieved encapsulation, resulting in aqueous liquid processed products with impressive appearance and texture. Production Examples 22 to 26 used gum arabic (Senegal, Arabia) as a thickener. In Production Examples 22 to 26, steps 200 and 210 were combined. First, 2 g of calcium lactate was dissolved in 50 mL of water, and then gum arabic was added to double the final concentration and dissolved. Then, 50 mL of water was added little by little and mixed until homogeneous. Through these two steps, the calcium lactate concentration (final concentration) in the edible solution was adjusted to 2 wt%. After confirming that granules could no longer be visually observed, encapsulation and viscosity measurement were performed.

[0128] In Production Example 22, when the food solution containing the calcium salt and the aqueous liquid food is dropped in step 300, the viscosity of the food solution is 3.5 × 10 4 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0129] In Production Examples 22 to 35, the viscosity values ​​were measured as follows.

[0130] The viscosity was measured using a rheometer (Anton Paar MCR302) with a cone-shaped jig with a diameter of 12 mm. The measurement conditions were 25°C, and the viscosity was measured while changing the shear rate from 0.5 to 0.001 (1 / s). A graph was created with the viscosity on the vertical axis and the shear rate on the horizontal axis, and the viscosity value at a shear rate of 0.01 (1 / s) was used as the viscosity value of the substance by fitting with a linear function.

[0131] For some manufacturing examples, measurements were performed for 30 minutes with the shear rate fixed at 0.01 (1 / s), and the data values ​​after the viscosity stabilized were averaged to determine the viscosity of the substance. Differences from the above measurement method did not affect the viscosity results, and it was confirmed that the viscosity was of the same order of magnitude with the above measurement method. In principle, a graph with viscosity on the vertical axis and shear rate on the horizontal axis will show a constant viscosity value when the shear rate is sufficiently low, which is the true viscosity of the substance. However, if the shear rate is reduced to measure the viscosity until it becomes constant, it takes half a day to a day per sample. Therefore, in this invention, the viscosity value at a shear rate of 0.01 (1 / s) was used to determine the viscosity of the substance. The viscosity of a 0.5 wt% aqueous sodium alginate solution is 5.0 × 10 2 mPas, and the viscosity of the solution to which ethanol (99.5%) was added so that the ethanol concentration (final concentration) was 5v% was 6.8 × 10 2 It became mPas.

[0132] [Manufacturing Example 23] In Production Example 23, the viscosity of the food solution was 7.8 x 10 4 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0133] [Manufacturing Example 24] In Production Example 24, the viscosity of the food solution was 7.8 x 10 4 mPas or more 2.7×10 7 The concentration of the thickener was adjusted to be less than mPas.

[0134] [Manufacturing Example 25] In Production Example 25, the viscosity of the food solution was 2.7 x 10 7 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0135] [Manufacturing Example 26] In Production Example 26, the viscosity of the food solution was 3.8 x 10 7 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0136] [Manufacturing Example 27] In Production Examples 27 to 31, potato starch was used as the thickener.

[0137] In Production Examples 27 to 31, steps 200 and 210 were combined. First, 2 g of calcium lactate was dissolved in 50 mL of water. Potato starch was then added to the solution at twice the final concentration. Then, 50 mL of aqueous liquid food was gradually added and mixed until homogeneous. These two steps adjusted the calcium lactate concentration (final concentration) in the edible solution to 2 wt%. 30 g of the resulting solution was placed in a beaker and heated and stirred at 650 rpm and 165°C using a hot stirrer. The container was surrounded by aluminum foil to contain the heat, and a plastic wrap was attached to the top to prevent evaporation. When bubbles began to rise from the bottom of the container, boiling was considered to have begun. From that point, the solution was heated and stirred for approximately 1 minute, and then allowed to stand at room temperature (approximately 25°C). The aluminum foil was removed, but the plastic wrap was left on until the next day, confirming that the solution had returned to room temperature. Then, encapsulation and viscosity measurements were performed. The change in concentration due to evaporation caused by heating is less than 0.1%, so it does not have a significant effect on the measurement results.

[0138] In Production Example 27, the viscosity of the food solution was 8.4 × 10 3 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0139] [Manufacturing Example 28] In Production Example 28, the viscosity of the food solution was 2.1 x 10 4 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0140] [Manufacturing Example 29] In Production Example 29, the viscosity of the food solution was 2.1 x 10 4 mPas or more 5.1×10 5 The concentration of the thickener was adjusted to be less than mPas.

[0141] [Manufacturing Example 30] In Production Example 30, the viscosity of the food solution was 5.1 x 10 5 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0142] [Manufacturing Example 31] In Production Example 31, the viscosity of the food solution was 5.8 x 10 5 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0143] [Manufacturing Example 32] In Production Examples 32 to 35, carrageenan was used as a thickener.

[0144] In Production Examples 32 to 35, steps 200 and 210 were combined. First, 2 g of calcium lactate was dissolved in 50 mL of water, followed by the addition of potato starch to double the final concentration. Then, 50 mL of aqueous liquid food was gradually added and mixed until homogeneous. These two steps adjusted the calcium lactate concentration (final concentration) in the edible solution to 2 wt%. 30 g of the resulting solution was placed in a beaker and heated in a 70°C hot water bath for 10 minutes. A plastic wrap film was attached to the top to prevent evaporation. After heating, the solution was removed from the hot water bath and stirred. It was then left at room temperature (approximately 25°C) until the next day, after which it was encapsulated and its viscosity was measured.

[0145] In Production Example 32, the viscosity of the food solution was 8.6 x 10 2 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0146] [Manufacturing Example 33] In Production Example 33, the viscosity of the food solution was 8.6 x 10 2 mPas or more 9.7×10 2 The concentration of the thickener was adjusted to be less than mPas.

[0147] [Manufacturing Example 34] In Production Example 34, the viscosity of the food solution was 9.7 x 10 2 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0148] [Manufacturing Example 35] In Production Example 35, the viscosity of the food solution was 6.1 x 10 5 The concentration of the thickener was adjusted to give a viscosity of 1000 mPas.

[0149] [Manufacturing Example 36] Production Examples 36 to 49 were produced using Production Example 16 as the aqueous liquid processed product, and further through step 1000. Production Examples 1 to 15 and 17 to 35 may be used instead of Production Example 16. Production Examples 36 to 41 are cooked products obtained by enclosing ten 30 μL capsules of Production Example 16 in gyoza skin, an example of an edible skin, to encapsulate the capsules. Production Example 36 is a cooked product up to the wrapped state. Production Examples 36 to 49 produced cooked products with impressive appearances and textures. Furthermore, Production Examples 36 to 49 enable in-mouth cooking by crushing them in the mouth, resulting in new flavors and textures and offering a new eating experience.

[0150] In Production Example 36, flavored capsules are contained within the skin, eliminating the need for a separate seasoning liquid, making it highly convenient and expanding the range of dishes it can be used in. Furthermore, as will be described later, the product of Production Example 36 has a high capsule retention rate even when cooked by heat, such as boiling, steaming, baking, or frying, so that a crunchy texture emerges from within the skin when biting into it. Furthermore, it is possible to provide aqueous liquid foods in the form of gyoza or the like, rather than as a liquid on a plate. If an edible skin that can be eaten raw (such as a fresh spring roll wrapper or a crepe wrapper) is used instead of the gyoza wrapper, the food can be eaten as is.

[0151] [Manufacturing Example 37] Production Example 37 is a cooked product obtained by boiling Production Example 36. More specifically, it is a cooked product obtained by heating in boiling water for 5 minutes.

[0152] [Manufacturing Example 38] Production Example 38 is a cooked product obtained by steaming Production Example 36. More specifically, this cooked product was obtained by heating in boiling water in a steamer for 5 minutes.

[0153] [Manufacturing Example 39] Production Example 39 is a cooked product obtained by baking Production Example 36. More specifically, the cooked product was heated in a frying pan heated to 220°C for 3 minutes and then steamed.

[0154] [Manufacturing Example 40] Production Example 40 is a cooked product obtained by frying Production Example 36. More specifically, it is a cooked product obtained by heating in salad oil heated to 180°C for 2 minutes and 30 seconds.

[0155] [Manufacturing Example 41] Production Example 41 is a product obtained by electromagnetically cooking Production Example 36. More specifically, this product was obtained by heating in a 650 W microwave oven for 1 minute.

[0156] [Manufacturing Example 42] Production Example 42 is a cooked product obtained by wrapping the dumplings from Production Example 16 in a similar manner to Production Example 36 using pastry dough instead of the gyoza wrapper, and then further cooking the resulting product in an oven. More specifically, the cooked product was obtained by heating in an oven at 200°C for 20 minutes.

[0157] [Manufacturing Example 43] Production Examples 43 to 49 are prepared by enclosing ten 30 μL capsules of Production Example 16 and minced pork in a gyoza wrapper, an example of an edible wrapper, to enclose the capsules and other solid foods together. Production Example 43 is a cooked product up to the wrapped state.

[0158] In Production Example 43, flavored capsules are contained in the skin along with the solid food, eliminating the need to prepare a separate seasoning liquid when eating the cooked product encasing the solid food, providing high convenience and a wider range of cooking options. As described below, the cooked product of Production Example 43 has a high capsule retention rate even when cooked by heat, such as boiling, steaming, baking, or frying. When chewed, the encapsulated liquid pops out of the capsule, adding a new flavor. Furthermore, there is no need to prepare a separate container for seasoning liquid when placing the cooked product encasing the solid food in a lunch box, and there is no need to prepare a separate plate or other container for seasoning liquid when serving the cooked product encasing the solid food at a party, providing high convenience. Furthermore, if an edible wrapper that can be eaten raw (e.g., a fresh spring roll wrapper or a crepe wrapper) is used instead of the gyoza wrapper, the product can be eaten as is.

[0159] [Manufacturing Example 44] Production Example 44 is a cooked product obtained by boiling Production Example 43. More specifically, it is a cooked product obtained by heating in boiling water for 5 minutes.

[0160] [Manufacturing Example 45] Production Example 45 is a cooked product obtained by steaming Production Example 43. More specifically, this cooked product was obtained by heating in boiling water in a steamer for 5 minutes.

[0161] [Manufacturing Example 46] Production Example 46 is a cooked product obtained by baking Production Example 43. More specifically, the cooked product was heated in a frying pan heated to 220°C for 3 minutes and then steamed.

[0162] [Manufacturing Example 47] Production Example 47 is a cooked product obtained by frying Production Example 43. More specifically, it is a cooked product obtained by heating in salad oil heated to 180°C for 2 minutes and 30 seconds.

[0163] [Manufacturing Example 48] Production Example 48 is a product obtained by electromagnetically cooking Production Example 43. More specifically, this product was obtained by heating in a 650 W microwave oven for 1 minute.

[0164] [Manufacturing Example 49] Production Example 49 is a cooked product obtained by wrapping the dumplings from Production Example 16 in the same manner as Production Example 43 using pastry dough instead of the gyoza wrapper, and then oven-cooking the resulting product. More specifically, this cooked product was obtained by heating in an oven at 200°C for 20 minutes. Jam may be used instead of minced pork.

[0165] [Comparison method 1] As a comparison with the manufacturing method of soy sauce processed products in the above manufacturing example, an attempt was made to encapsulate soy sauce liquid using the submerged hardening coating method (orifice method), which is known as a method for manufacturing artificial salmon roe, but a coating containing the soy sauce liquid could not be formed, and encapsulation was not possible. The soy sauce liquid was the same as in Manufacturing Example 9, and the liquid to be dripped (encapsulated liquid) was a polymer liquid made by mixing sodium alginate and soy sauce liquid, and the liquid onto which the polymer liquid was dripped (external liquid) was a calcium lactate aqueous solution.

[0166] <Experiment 1> Figure 3 is a photograph showing the relationship between sodium alginate concentration and capsule shape. The left side of Figure 3 is Production Example 1, the center is a photograph similar to Production Example 1, but with a sodium alginate concentration of 0.25 wt% in step 100, and the right side is a photograph similar to Production Example 1, at step 900, but with a sodium alginate concentration of 0.1 wt% in step 100. In Production Example 1 (sodium alginate concentration of 0.5 wt% in step 100), encapsulation was possible, but the capsules did not collapse. Encapsulation was possible at sodium alginate concentrations of 0.5, 0.25, and 0.1 wt%, but the capsules collapsed at 0.25 and 0.1 wt%.

[0167] Furthermore, when the sodium alginate concentration (final concentration) in the sodium alginate aqueous solution was 2 wt%, it was difficult to prepare the solution because it took time and effort to do so.At 1 wt%, the coating became thick and jelly-like, and the texture of the encapsulated liquid popping out (a popping sensation) was no longer obtained, but capsules could still be formed.

[0168] Based on the results obtained, it is preferable that the concentration (final concentration) of sodium alginate in the aqueous sodium alginate solution in step 100 be 0.5 wt % or more and 1 wt % or less.

[0169] <Experiment 2> Figure 4 is a photograph showing the relationship between calcium lactate concentration and capsule shape. The left side of Figure 4 is Production Example 1, the center is a photograph of step 900, which is similar to Production Example 1 but with a calcium lactate concentration of 1 wt% in step 200, and the right side is a photograph of step 900, which is similar to Production Example 1 but with a calcium lactate concentration of 0.5 wt% in step 200. Production Example 1 (calcium lactate concentration of 2 wt% in step 200) produced good capsule formation. Encapsulation was possible at calcium lactate concentrations of 0.5, 1, and 2 wt%, but at 1 wt%, hardening often stopped at the surface of the polymer liquid, and even if the capsules sank, round capsules were not formed. At 0.5 wt%, the capsule coating formed on the surface of the polymer liquid, but the core material fell to the bottom and collapsed.

[0170] Good capsule formation was achieved when the calcium lactate concentration (final concentration) in the soy sauce solution was 2 wt%. If the concentration was higher than 5 wt%, capsule formation was possible, but it is thought that the texture would be poor.

[0171] Based on the results obtained, in step 200, the concentration of the hardening agent (calcium lactate) in the soy sauce solution is preferably 0.5 wt% or more and 5 wt% or less, with the final concentration of the hardening agent in the solution after addition being more preferably 2 wt% or more and 5 wt% or less.

[0172] <Experiment 3> Figure 5 is a characteristic diagram showing the relationship between pH and capsule hardness. Figure 5 shows the effect of alkalinization in step 110 on the capsule breaking load (Figure 5(a)) and brittle load (Figure 5(b)). Both were prepared in the same manner as in Production Example 2, and the pH of the sodium alginate aqueous solution was adjusted with the amount of 1 M potassium carbonate aqueous solution. In Production Example 2, the pH was adjusted to 9 to 10. In both cases, the time from leaving the sodium alginate aqueous solution to starting the dripping in step 300 was 30 minutes, and the time from then until washing with water in step 500 was 1 minute.

[0173] To measure the capsule hardness using the breaking load and brittleness load, an IMADA motorized test stand MX2-500N and a YAMADEN creep meter RE2-33005S were used. Measurements were performed by lowering a disk-shaped plunger (13.1 mm in diameter) from above the sample placed on the top surface of the sample stage. The droplet volume was 30 μL, the crushing speed was 1.0 mm / s, and the measurement temperature was 25°C. It is generally believed that the breaking load corresponds to the hardness of the capsule, and the brittleness load corresponds to the popping sensation. Although these measurements did not necessarily correspond to differences in texture depending on the sample, they were measured to quantify the capsule condition.

[0174] As shown in Figure 5, the capsules produced became harder when the sodium alginate aqueous solution was made alkaline. At pH 8 or higher, the hardness and brittleness load of the particles improved.

[0175] Based on the results obtained, it is preferable to adjust the pH of the sodium alginate aqueous solution to 8 or higher in step 110, and more preferably to adjust the pH to 8 or higher and 10 or lower.

[0176] <Experiment 4> Figure 6 is a characteristic diagram showing the relationship between ethanol concentration and capsule hardness / height. Figure 6 shows the effect of adding alcohol in step 120 on the capsule breaking load (Figure 6(a)), brittle load (Figure 6(b)), and capsule height (Figure 6(c)). All were prepared in the same manner as in Production Example 3, and ethanol was added in step 120 so that the ethanol concentration (final concentration) in the sodium alginate aqueous solution was 0, 0.3125, 0.625, 1.25, 2.5, or 5.0 v%. In Production Example 3, the ethanol concentration (final concentration) in the sodium alginate aqueous solution was 5.0 v%.

[0177] Capsule hardness measurements using the breaking load and brittle load were performed in the same manner as in Experiment 3. The capsule height was expressed as the stage-sample distance, which was obtained by measuring the distance from the top surface of the sample stage on which the capsule was placed to the bottom surface of the plunger when it reached the top of the capsule.

[0178] The addition of ethanol improved yield even at a low concentration of around 0.3v%. As shown in Figure 6, the addition of ethanol did not change capsule height, but both the breaking load and brittle load decreased. However, as can be seen from Figure 6, there was almost no decrease in hardness when the ethanol concentration was 1.0v% or less, and although there was a slight decrease in hardness when the ethanol concentration was 1.0 to 5.0v%, it was still not a problem.

[0179] Based on the results obtained, in step 120, it is preferable to add ethanol so that the ethanol concentration (final concentration) in the aqueous sodium alginate solution after addition is 0.3 v% or more and 5.0 v% or less, and it is more preferable to add ethanol so that the ethanol concentration is 0.3 v% or more and 1.0 v% or less.

[0180] <Experiment 5> Figure 7 is a characteristic diagram showing the relationship between chitosan concentration and capsule hardness / height. Figure 7 shows the effect of adding chitosan in step 600 on the capsule breaking load (Figure 7(a)), brittle load (Figure 7(b)), and capsule height (Figure 7(c)). All capsules were prepared in the same manner as in Production Example 7, except that chitosan was added in step 600 to a chitosan aqueous solution containing 0.5 wt% lactic acid so that the chitosan concentrations (final concentrations) were 0, 0.0625, 0.125, 0.25, and 0.5 wt%. However, in all cases, after step 600, step 700 (collagen addition step) was skipped and the process proceeded to step 900.

[0181] Measurement of capsule hardness using breaking load and brittle load, and capsule height were performed in the same manner as in Experiment 4.

[0182] When ethanol was added to the sodium alginate aqueous solution (external solution), the breaking load and the fragility load increased when chitosan was added to the soy sauce liquid capsules obtained by dripping the soy sauce solution (encapsulated solution). The capsule height increased slightly from 1.2 mm to 1.5 mm when the chitosan concentration (final concentration) in the chitosan aqueous solution was 0.5 wt%. Capsules with high sphericity were obtained when the chitosan concentration (final concentration) in the chitosan aqueous solution was between 0.1 wt% and 0.5 wt%. As can be seen from Figure 7(b), the fragility load remained stable at a high value when the chitosan concentration (final concentration) in the chitosan aqueous solution was 0.1 wt% or higher. Furthermore, when step 700 (collagen addition step) was not skipped and the capsules were otherwise fabricated identically to Example 7, the fragility load decreased slightly, but the capsule height and breaking height were hardly affected.

[0183] Based on the obtained results, in step 600, the concentration (final concentration) of chitosan in the aqueous chitosan solution is preferably 0.0625 wt% or more and 0.5 wt% or less, and more preferably 0.1 wt% or more and 0.5 wt% or less.

[0184] <Experiment 6> Figure 8 is a characteristic diagram showing the relationship between the number of chitosan treatment repetitions and capsule hardness / height. Figure 8 shows the changes in the capsule breaking load (Figure 8(a)), brittle load (Figure 8(b)), and capsule height (Figure 8(c)) measured at each stage in Production Example 8, when step 600 was followed by step 800, step 600 was repeated, step 600 was repeated again, step 800 was repeated again, and step 700 was finally performed.

[0185] Repeated chitosan treatment (addition) between pectin and alginate treatments tended to improve both the breaking load and the brittle load. However, the effect seemed to weaken after the third treatment. Capsule height improved with each treatment. Capsule height increased with alginate treatment, decreased slightly with pectin treatment, and finally increased from 1.2 mm to 2.0 mm after the third treatment.

[0186] Without pectin treatment, the capsules would stick together and resemble balls, but with pectin treatment, a coating could be formed while preventing sticking.

[0187] Whether chitosan treatment is performed only once or multiple times with pectin and alginate treatments in between, by performing the collagen addition step (step 700) after chitosan treatment, a collagen coating can be formed on the capsules, preventing them from sticking together even when they overlap. Furthermore, as shown in Figure 8(c), the capsule height was improved.

[0188] Based on the results obtained, it is preferable to perform chitosan treatment multiple times, with pectin treatment and alginic acid treatment in between, rather than performing it once. It is more preferable to perform it twice in terms of improving hardness, and three times in terms of improving sphericity and film thickness.

[0189] <Experiment 7> Figure 9 shows the results of a sensory evaluation. Figure 9 shows the results of a sensory evaluation of Production Examples 1, 7, and 8 by 20 subjects (male to female ratio 13:7, ages 20 to 60) regarding capsule hardness (Figure 9(a)) and taste (Figure 9(b)). In Figure 9, for example, "4" indicates the response of 4 out of 20 subjects. Numbers marked with an * indicate a significant difference at a risk level of 5%.

[0190] In the sensory evaluation, the capsules with 0.5 wt% chitosan (Production Example 7) were evaluated as being significantly harder than those with 0 wt% chitosan (Production Example 1). Furthermore, in the sensory evaluation, the capsules were evaluated as being harder in the third test (Production Example 8) compared to those without chitosan treatment (Production Example 1). Regarding taste, the third test (Production Example 7) was evaluated as having a weaker taste than those without chitosan treatment (Production Example 1) and the first test (Production Example 8). Repeated washing with water is thought to weaken the taste.

[0191] Based on the results obtained, from the viewpoint of hardness in texture, chitosan treatment is preferable, and multiple treatments are more preferable. Furthermore, from the viewpoint of taste, repeated chitosan treatments are considered to require a stronger taste of the inclusions than those without chitosan treatment.

[0192] <Experiment 8> Figure 10 is a photograph showing the relationship between the addition of sodium alginate and ethanol and capsule shape. The upper right of Figure 10 is a photograph of Production Example 9, the lower right is of Production Example 10, the upper left is a photograph of step 900, which is almost the same as Production Example 9 but with a sodium alginate concentration of 0.5 wt% in step 100, and the lower left is a photograph of step 900, which is almost the same as Production Example 10 but with a sodium alginate concentration of 0.5 wt% in step 100.

[0193] When using undiluted light soy sauce as the soy sauce liquid, it was difficult to form stable capsules using a 0.5 wt% sodium alginate solution. Adding ethanol further reduced the surface tension, making capsule formation difficult.

[0194] In Production Example 9, which used a 1.0 wt % aqueous solution of sodium alginate, capsules were formed that were nearly round. However, membrane hardening occurred while the tail was still forming.

[0195] In Production Example 10, in which a 1.0 wt % aqueous solution of sodium alginate was used and the surface tension was reduced by adding ethanol, capsules that were close to round, although not exactly spherical, were obtained.

[0196] Based on the results obtained, when using a light soy sauce concentrate as the soy sauce liquid, in step 100, the concentration (final concentration) of sodium alginate in the sodium alginate aqueous solution is preferably 1 wt% rather than 0.5 wt%.

[0197] Based on the results obtained, when a light soy sauce concentrate is used as the soy sauce liquid and the sodium alginate concentration (final concentration) in the sodium alginate aqueous solution is set to 1 wt% in step 100, it is preferable to add ethanol.

[0198] <Experiment 9> Figure 11 is a photograph showing the relationship between the addition of thickener and ethanol and capsule shape. The photograph on the bottom right of Figure 11 is for Production Example 11, the photograph on the center right is for Production Example 11, which is almost the same as Production Example 11, but with a gelatin concentration of 5 wt% in step 210, the photograph on the top right is for Production Example 11, which is almost the same as Production Example 11, but with a gelatin concentration of 2.5 wt% in step 210, the photograph on the bottom left is for Production Example 12, the photograph on the center left is for Production Example 12, which is almost the same as Production Example 12, but with a gelatin concentration of 5 wt% in step 210, and the photograph on the top right is for Production Example 12, but with a gelatin concentration of 2.5 wt% in step 210, at step 900.

[0199] When a concentrate of light soy sauce was used as the soy sauce solution, the core material (soy sauce solution) spread on the surface of the polymer solution at gelatin concentrations of 2.5 and 5 wt% and did not sink. In Production Example 12, which used a 10 wt% gelatin aqueous solution, encapsulation was possible, but because ethanol was not added, round capsules were formed while submerged in the polymer solution, but when they reached the bottom of the polymer solution, they hardened into a Daruma-like shape.

[0200] Encapsulation was possible in Production Example 11, in which ethanol was added. At gelatin concentrations of 2.5 and 5 wt%, the particles tended to sink to the bottom and become round, but complete capsules could not be formed.

[0201] Based on the results obtained, when using a light soy sauce concentrate as the soy sauce liquid, it is preferable to add a thickener in step 210, and in that case, it is preferable to add ethanol in step 100 even if the concentration (final concentration) of sodium alginate in the sodium alginate aqueous solution is 0.5 wt%.

[0202] <Experiment 10> Figure 12 is a photograph showing the types of aqueous liquid foods and their encapsulation states. The photographs in the top right of Figure 12 are for Production Example 14, the top center is for Production Example 15, the middle right is for Production Example 16, the middle center is for Production Example 17, the middle left is for Production Example 18, the bottom right is for Production Example 19, the bottom center is for Production Example 20, and the bottom left is for Production Example 21, at step 900. All of the encapsulated foods were beautifully spherical, creating a striking visual impact and providing an aesthetically pleasing appearance.

[0203] <Experiment 11> Figure 13 is a photograph showing the viscosity and encapsulation state of an edible solution using gum arabic as a thickener. From the left (bottom) of Figure 13, the photographs are of Production Example 22 (1-a), an example where the viscosity was adjusted to between Production Examples 22 and 23 (1-b), Production Example 23 (1-c), two examples of Production Example 24 (1-d, 1-e), Production Example 25 (1-f), an example where the viscosity was adjusted to between Production Examples 25 and 26 (1-g), and Production Example 26 (1-h). The examples increase in viscosity from left (bottom) to right (top). From the perspective of achieving encapsulation that has an impact on appearance and texture, when gum arabic is used as a thickener, the viscosity of the food solution is 3.5 x 10 4 mPas or more 3.8×10 7 mPas or less is preferable, and 7.8 × 10 4 mPas or more 2.7×10 7 In Experiment 11, capsules that were encapsulated in the sense of maintaining their shape but were thread-like or far from spherical were marked with a △, capsules with tails, stretched capsules, or teardrop-shaped masses were marked with a ○, and spherical capsules were marked with a ◎.

[0204] Figure 14 is a photograph showing the viscosity and encapsulation state of an edible solution using potato starch as a thickener. From the left side (bottom) of Figure 14, the photographs are of Production Example 27 (2-a), an example where the viscosity was adjusted to between Production Examples 27 and 28 (2-b), Production Example 28 (2-c), two examples of Production Example 29 (2-d, 2-e), Production Example 30 (2-f), an example where the viscosity was adjusted to between Production Examples 30 and 31 (2-g), and Production Example 31 (2-h). The examples have increasing viscosity from left (bottom) to right (top). From the perspective of achieving encapsulation that has an impact on appearance and texture, when potato starch is used as a thickener, the viscosity of the food solution is 8.4 x 10 3 mPas or more 5.8×10 5 mPas or less is preferable, and 2.1 × 10 4 mPas or more 5.1×10 5 It is more preferable that it is mPas or less.

[0205] Figure 15 is a photograph showing the viscosity and encapsulation state of an edible solution using carrageenan as a thickener. From the left (bottom) of Figure 15, the photographs are of Production Example 32 (3-a), Production Example 33 (3-b), Production Example 34 (3-c), an example in which the viscosity was adjusted to between Production Examples 34 and 35 (3-d), and Production Example 35 (3-e). The examples increase in viscosity from left (bottom) to right (top). From the perspective of achieving encapsulation that has an impact on appearance and texture, when carrageenan is used as a thickener, the viscosity of the food solution is 8.6 x 10 2 mPas or more 6.1×10 5 mPas or less is preferable, and 8.6 × 10 2 mPas or more 9.7×10 2 It is more preferable that it is mPas or less.

[0206] From the results of Figures 13 to 15, from the viewpoint of realizing encapsulation that gives an impact on appearance and texture, it is clear that for all thickeners, the viscosity of the food solution should be 8.6 × 10 2 mPas or more 3.8×10 7 mPas or less is preferable, and 3.5 × 10 4 mPas or more 5.8×10 5It is more preferable that the viscosity is less than 1000 mPas. It is known that the concentration at which a thickener becomes viscous changes depending on the molecular structure when hydrated, but after trial and error, a viscosity range suitable for encapsulation was found for gum arabic (molecular structure: spheroid), potato starch (starch molecular structure: linear), and κ (kappa) carrageenan (molecular structure: double helix). The viscosity of the food solution that serves as the encapsulated liquid is preferably higher than the viscosity of the sodium alginate aqueous solution that serves as the external liquid.

[0207] <Experiment 12> Figure 16 shows the capsule remaining state and remaining rate in the cooked food. Photographs of the contents of Production Examples 37-42 are arranged from the top left of Figure 16, and those of Production Examples 44-49 are arranged from the bottom left. The remaining rate was calculated as the percentage of the 10 capsules remaining in capsule form. In Experiment 12, a remaining rate of 0% was marked with an X, 1-40% with a △, 41-70% with an ○, and 71-100% with an ⊚. The cooked food with the highest remaining rate in capsule form was prepared by boiling, steaming, baking, or frying Production Example 36 or Production Example 43, with the boiled, steamed, and baked food showing the highest remaining rate. Furthermore, when the solid food in Production Example 49 was changed from minced pork to jam, the capsule remaining rate improved.

[0208] {effect} According to this embodiment, it is possible to produce soy sauce processed products that have an impressive appearance and texture. In addition, since the soy sauce liquid is encapsulated and can be prevented from immediately synergizing with water, it is possible to realize the encapsulation of the soy sauce liquid.

[0209] According to this example, it is possible to produce an aqueous liquid processed food product that has an impressive appearance and texture, and also to realize encapsulation of the aqueous liquid processed food product.

[0210] According to this embodiment, it is possible to produce a cooked product that is highly convenient and has an impressive appearance and texture. In addition, it is possible to realize a cooked product that contains an encapsulated aqueous liquid processed food product in its encapsulated state.

[0211] The present invention is not limited to the above-described embodiments, and various modifications and variations are possible without departing from the spirit of the invention. Furthermore, the components of the above-described embodiments can be combined in any manner without departing from the spirit of the invention.

Claims

1. a dropping step of dropping a soy sauce solution containing a calcium salt and a soy sauce liquid into an aqueous sodium alginate solution to form capsules; a water washing step of washing the capsule with water; Then, a chitosan addition step of placing the capsule in an aqueous chitosan solution containing lactic acid; A method for producing a soy sauce processed product, comprising:

2. After the chitosan addition step, a chitosan re-addition pretreatment step in which the capsules are washed with water and placed in a pectin solution, and then washed with water and placed in a sodium alginate aqueous solution; Thereafter, the capsules are washed with water and placed in an aqueous chitosan solution containing lactic acid, thereby adding chitosan again; 2. The method for producing a soy sauce processed product according to claim 1, wherein the above steps are repeated one or more times.

3. 3. The method for producing a soy sauce processed product according to claim 1, wherein the sodium alginate aqueous solution is adjusted to a pH of 8 or higher.

4. 4. The method for producing a soy sauce processed product according to claim 1, wherein ethanol is added to the aqueous sodium alginate solution.

5. The soy sauce liquid is a liquid containing a thickener, the sodium alginate concentration in the sodium alginate aqueous solution in the dropping step is 0.5 to 1 wt %, 5. The method for producing a soy sauce product according to claim 1, wherein the chitosan concentration in the aqueous chitosan solution is 0.1 to 0.5 wt %.

6. The soy sauce processed product is characterized by being a capsule in which soy sauce liquid is enclosed within a calcium alginate coating containing chitosan.

7. 7. The soy sauce product according to claim 6, wherein the coating further contains pectin.

8. a dropping step of dropping a food solution containing a calcium salt and an aqueous liquid food into an aqueous sodium alginate solution to form capsules; a water washing step of washing the capsule with water; Including, A method for producing an aqueous liquid food product, characterized in that the sodium alginate aqueous solution is adjusted to a pH of 8 or higher and contains ethanol.

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