Granular food product

Abstract

The present invention provides a new technical means capable of suppressing syneresis in a granular food product even after being stored under refrigeration and / or being frozen and thawed.　This granular food product comprises: a coating film that contains an alkaline earth metal salt of alginic acid as a main component; and an encapsulated liquid that is encapsulated in the coating film. The concentration of alkaline earth metal ions in the encapsulated liquid is 0.65-2.50 mmol / 100 g. The granular food product has a Brix of 5.5-20.0%.

Description

Granular food

[0001] This patent application claims priority based on Japanese Patent Application No. 2025-040187 filed on March 13, 2025, and the entire disclosure content of said prior patent application is incorporated herein by reference.

[0002] The present disclosure relates to a granular food.

[0003] Conventionally, techniques for producing granular food (e.g., fish roe-like food) using a coating containing an alkaline earth metal alginate are known. On the other hand, the above-mentioned granular food has the problem that syneresis occurs after refrigerated storage or freezing and thawing, leading to a significant decrease in quality. Therefore, methods for inhibiting syneresis of granular food (e.g., fish roe-like food) after refrigerated storage or freezing and thawing have been studied.

[0004] For example, Patent Document 1 proposes a technique for inhibiting syneresis after freezing and thawing by using saccharides of a specific composition in the inner cavity of a fish roe-like food.

[0005] Japanese Unexamined Patent Publication No. 2004-215536

[0006] The fish roe-like food described in Patent Document 1 requires saccharides having a specific composition, thus there are limits to its application.

[0007] Therefore, one object of the present disclosure is to provide a new technical means capable of inhibiting syneresis in granular food even after refrigerated storage and / or freezing and thawing.

[0008] As a result of intensive studies, the present disclosers have surprisingly found that by controlling the alkaline earth metal ion concentration and Brix of the encapsulated liquid of granular food, it is possible to produce granular food in which syneresis can be inhibited even after refrigerated storage and / or freezing and thawing. The present disclosure is based on such findings.

[0009] According to one embodiment of the present disclosure, a granular food is provided comprising a film mainly composed of an alkaline earth metal salt of alginate and an encapsulated liquid contained within the film, wherein the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g and the Brix is ​​5.5 to 20.0%.

[0010] According to one embodiment of the present disclosure, it is possible to provide a granular food product that can suppress water separation even after refrigeration and / or after freezing and thawing.

[0011] The appearance of the fish roe-like food products in Examples 6 and 7 after freezing and thawing is shown. Detailed description of the invention

[0012] According to one embodiment of the present disclosure, a granular food comprising a film mainly composed of an alkaline earth metal salt of alginate and an encapsulated liquid contained within the film is characterized in that the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g and the Brix is ​​5.5 to 20.0%. The granular food of the present disclosure will be described in detail below.

[0013] [Granular Food] According to one embodiment of the present disclosure, the granular food comprises a coating mainly composed of an alkaline earth metal salt of alginate and an internal liquid encapsulated within the coating. According to one embodiment of the present disclosure, the granular food consists of the coating and the internal liquid.

[0014] (Coating) According to one embodiment of the present disclosure, the coating in the granular food contains an alkaline earth metal salt of alginate as the main component.

[0015] In this disclosure, "alkaline earth metals" include magnesium, calcium, strontium, and the like.

[0016] Examples of the alkaline earth metal salts of alginate that are the main components of the above-mentioned film include calcium alginate and magnesium alginate, which may be used individually or in any combination of two or more. According to one embodiment of the present disclosure, the above-mentioned film contains at least calcium alginate.

[0017] According to one embodiment of the present disclosure, the amount of calcium alginate contained in the film may be, for example, 50 to 100% by mass, more preferably 90 to 100% by mass, even more preferably 95 to 100% by mass, and even more preferably 98 to 100% by mass, based on the total mass of the alkaline earth metal alginate contained in the film.

[0018] According to one embodiment of the present disclosure, the film further contains water. The amount of water contained in the film may be, for example, 80% by mass or more, preferably 90% by mass or more, based on the total mass of the film.

[0019] According to one embodiment of the present disclosure, the coating further contains carbohydrates. The inclusion of carbohydrates in the coating is advantageous in that, when the granular food is used as a fish roe-like food (preferably an ikura-like food), it can have better appropriate hardness, elasticity, flexibility, suppleness, and / or texture (e.g., a popping sensation, melt-in-the-mouth feel).

[0020] The carbohydrates contained in the above-mentioned film are not limited to these, but include, for example, monosaccharides such as glucose, fructose, and lactose; disaccharides such as maltose and sucrose; polysaccharides such as oligosaccharides and starch; sugar alcohols such as glycerin, xylitol, and mannitol; and derivatives and processed products thereof. These may be used individually or in any combination of two or more types.

[0021] The above-mentioned film may contain other components not mentioned above, to the extent that they do not impair the purpose of this disclosure. Other components include, but are not limited to, solvents other than water, other metal salts of alginate (e.g., sodium alginate, potassium alginate, aluminum alginate, etc.), thickeners, seasonings, flavorings, etc., and these may be used individually or in any combination of two or more.

[0022] The thickness of the above coating may be, for example, 5 to 300 μm, preferably 10 to 200 μm, and more preferably 15 to 100 μm.

[0023] (Encapsulated Liquid) According to one embodiment of the present disclosure, the granular food contains an encapsulated liquid contained within the coating, wherein the alkaline earth metal ion concentration in the encapsulated liquid is 0.65 to 2.50 mmol / 100g, and the Brix is ​​5.5 to 20.0%. The granular food of the present disclosure is advantageous in that syneresis is suppressed even when stored under refrigeration and / or frozen and thawed, by setting the alkaline earth metal ion concentration and Brix of the encapsulated liquid within the above ranges. Furthermore, the granular food of the present disclosure is particularly advantageous in that it can be a granular food with excellent taste (for example, a granular food in which off-flavors caused by alkaline earth metal ions are less likely to be perceived) because the alkaline earth metal ion concentration is 2.50 mmol / 100g or less. Furthermore, the granular food of the present disclosure is particularly advantageous in that it can be a granular food with excellent appearance (for example, a granular food with firm texture) because the Brix is ​​20.0% or less.

[0024] The alkaline earth metal ions contained in the encapsulated liquid described above are not limited to these, but include, for example, calcium ions, magnesium ions, strontium ions, etc., and these may be present individually or in combination of two or more types.

[0025] According to one embodiment of the present disclosure, the alkaline earth metal ions in the encapsulated liquid include at least calcium ions. According to one embodiment of the present disclosure, the amount of calcium ions in the encapsulated liquid may be, for example, 50 to 100 mol%, preferably 80 to 100 mol%, more preferably 90 to 100 mol%, and even more preferably 95 to 100 mol%, based on the total amount of alkaline earth metal ions contained in the encapsulated liquid (100 mol%).

[0026] According to one embodiment of the present disclosure, the concentration of alkaline earth metal ions in the encapsulated liquid may be 0.67 to 2.22 mmol / 100g, preferably 0.80 to 2.00 mmol / 100g, and more preferably 1.00 to 1.80 mmol / 100g.

[0027] According to one embodiment of the present disclosure, the encapsulated liquid may contain, for example, alkaline earth metal salts (e.g., calcium lactate, magnesium lactate, calcium phosphate, magnesium phosphate, calcium malate, magnesium malate, calcium fumarate, magnesium fumarate, calcium succinate, magnesium succinate, calcium chloride, magnesium chloride, or any combination of two or more of these) such that the concentration of alkaline earth metal ions is within the above range.

[0028] The method for adjusting the alkaline earth metal ion concentration of the encapsulated liquid to a desired range is not particularly limited and can be adjusted as appropriate by those skilled in the art. For example, the aqueous solution for forming the encapsulated liquid described later may contain an alkaline earth metal salt of a desired concentration, or the seasoning liquid and / or aqueous solution for hardening the film described later may contain an alkaline earth metal salt of a desired concentration, or a combination of these may be used.

[0029] In this disclosure, "Brix" means a value measured using a sugar refractometer, and usually corresponds to the mass percentage of an aqueous sucrose solution at 20°C. According to one embodiment of this disclosure, Brix can be measured by the method described in the examples below.

[0030] According to one embodiment of the present disclosure, the Brix of the encapsulated liquid may be 6.1 to 19.2%, preferably 8.0 to 19.2%, and more preferably 10.0 to 19.2%.

[0031] According to one embodiment of the present disclosure, the encapsulated liquid may contain, for example, carbohydrates (e.g., monosaccharides such as glucose, fructose, and lactose; disaccharides such as maltose and sucrose; oligosaccharides and starch polysaccharides; sugar alcohols such as glycerin, xylitol, and mannitol; derivatives and processed products thereof; mixtures of any two or more thereof, etc.), amino acids, proteins, vitamins, etc., such that Brix is ​​within the above range. According to one embodiment of the present disclosure, the encapsulated liquid contains carbohydrates.

[0032] A person skilled in the art can adjust the Brix of the encapsulated liquid to a desired range as appropriate. For example, the aqueous solution for forming the encapsulated liquid described later may contain a desired concentration of carbohydrates, etc., or the seasoning liquid and / or aqueous solution for hardening the film may contain a desired concentration of carbohydrates, etc., as described later, or a combination thereof may be used.

[0033] According to one embodiment of this disclosure, the alkali metal ion concentration of the encapsulating liquid is 40 mmol / 100g or less. Setting the alkali metal ion concentration in the encapsulating liquid within this range is advantageous from the viewpoint of being able to further suppress syneresis from the granular food and / or obtain a granular food with a better breaking load. Although not bound by theory, alkali metal ions that may be contained in the encapsulating liquid may undergo substitution with some of the alkaline earth metal salts of alginate contained in the coating, resulting in the formation of alkali metal salts of alginate, which may reduce the strength (e.g., breaking load) of the granular food. Therefore, having an alkali metal ion concentration of 40 mmol / 100g or less in the encapsulating liquid is advantageous from the viewpoint of obtaining a granular food with better strength.

[0034] In this disclosure, "alkali metals" include, for example, sodium and potassium.

[0035] According to one embodiment of the present disclosure, if the encapsulated liquid contains alkali metal ions, the alkali metal ions contain at least sodium ions. According to one embodiment of the present disclosure, if the encapsulated liquid contains sodium ions as alkali metal ions, the amount of sodium ions contained in the encapsulated liquid may be, for example, 50 to 100 mol%, more preferably 80 to 100 mol%, even more preferably 90 to 100 mol%, and even more preferably 95 to 100 mol%, based on the total amount of alkali metal ions contained in the encapsulated liquid (100 mol%).

[0036] According to one embodiment of the present disclosure, if the encapsulated liquid contains alkali metal ions, the alkali metal ion concentration in the encapsulated liquid may be greater than 0 to 35 mmol / 100g, preferably 0.5 to 30 mmol / 100g, and more preferably 10 to 25 mmol / 100g. Setting the alkali metal ion concentration in the encapsulated liquid within the above range is advantageous in terms of being able to excel in at least one (more preferably at least two) selected from the group consisting of appearance, taste, and / or texture of the granular food, and / or being able to provide the granular food with an appropriate salty taste.

[0037] According to one embodiment of the present disclosure, if the encapsulated liquid contains alkali metal ions, the molar ratio of alkali metal ions to alkaline earth metal ions contained in the encapsulated liquid (alkali metal ions / alkaline earth metal ions) may be 0.1 to 60, preferably 1 to 50, more preferably 5 to 40, and even more preferably 10 to 25.

[0038] According to one embodiment of the present disclosure, the encapsulated liquid contains water. The amount of water contained in the encapsulated liquid may be, for example, 80 to 94.5% by mass, preferably 80.8 to 94% by mass, more preferably 81 to 92% by mass, and even more preferably 81 to 90% by mass, based on the total mass of the encapsulated liquid.

[0039] The above-mentioned encapsulated liquid may contain other components as necessary, to the extent that it does not impair the purpose of this disclosure. Other components include, but are not limited to, other solvents other than water, thickeners (e.g., carboxymethylcellulose of any degree of etherification, xanthan gum, carrageenan, guar gum, locust bean gum, gelatin, etc.), seasonings (e.g., salt, soy sauce, dashi, extract, bouillon), flavorings, antioxidants, colorants, etc., and these may be used individually or in any combination of two or more.

[0040] The viscosity of the aforementioned encapsulated liquid is not particularly limited as long as the object of the present disclosure can be achieved. The viscosity of the aforementioned encapsulated liquid may be, for example, 0.1 to 30 Pa·s, preferably 0.2 to 20 Pa·s, more preferably 0.3 to 10 Pa·s. Note that the viscosity in the present disclosure means the viscosity measured at 20°C using a B-type viscometer. According to one embodiment of the present disclosure, the viscosity is measured at 20°C using a B-type viscometer (model TVC-10, manufactured by Toki Sangyo Co., Ltd.). The same definition applies to viscosities mentioned hereinafter.

[0041] The pH of the aforementioned encapsulated liquid is not particularly limited as long as the object of the present disclosure can be achieved. The pH of the aforementioned encapsulated liquid may be, for example, 4 to 9, preferably 4.5 to 8.5, more preferably 5 to 8.

[0042] The mass ratio of the aforementioned encapsulated liquid to the aforementioned coating film in the aforementioned granular food product is not particularly limited as long as the object of the present disclosure can be achieved. The mass ratio of the aforementioned encapsulated liquid to the aforementioned coating film (encapsulated liquid / coating film) in the aforementioned granular food product may be 1 to 3, preferably 1.2 to 2.5, more preferably 1.5 to 2.0.

[0043] The shape of the granular food product of the present disclosure is not particularly limited as long as it is granular, and may be substantially spherical, substantially elliptical, or the like.

[0044] The diameter of the granular food product of the present disclosure is not particularly limited, and a person skilled in the art can appropriately adjust it according to a desired granular food product or the like. The diameter of the aforementioned granular food product may be, for example, 1 to 12 mm, preferably 2 to 10 mm, more preferably 3 to 8 mm.

[0045] The mass of the granular food product of the present disclosure is not particularly limited, and a person skilled in the art can appropriately adjust it according to a desired granular food product or the like. The mass of the aforementioned granular food product (mass per grain) may be, for example, 50 to 600 mg, preferably 100 to 500 mg, more preferably 150 to 400 mg.

[0046] According to one embodiment of the present disclosure, the breaking load of the granular food is 0.5 N or more. The "breaking load" in the present disclosure refers to the maximum load at which the granular food breaks when crushed. According to one embodiment of the present disclosure, the breaking load can be measured by the method described in the Examples mentioned later.

[0047] According to one embodiment of the present disclosure, the breaking load of the granular food is 2.4 N or less. According to one embodiment of the present disclosure, from the viewpoint of obtaining a favorable texture when the granular food is used as a fish roe-like food (preferably a salmon roe-like food), the breaking load is 0.6 to 2.4 N, preferably 0.9 to 2.0 N, more preferably 1.0 to 1.8 N.

[0048] According to one embodiment of the present disclosure, the syneresis rate of the granular food is 18.0% or less. The "syneresis rate" in the present disclosure means the ratio of the mass of separated water to the total mass of the granular food. According to one embodiment of the present disclosure, the syneresis rate refers to the syneresis rate after the granular food is stored under refrigeration at 10°C for 7 days. According to one embodiment of the present disclosure, the syneresis rate refers to the syneresis rate when the granular food is frozen and thawed. According to one embodiment of the present disclosure, the syneresis rate can be measured by the method described in the Examples mentioned later.

[0049] According to one embodiment of the present disclosure, the syneresis rate of the granular food is 0 to 15%, preferably 0 to 10%, more preferably 0 to 5%.

[0050] The granular food of the present disclosure may be used as various foods (such as supplements, fish roe-like foods, and egg yolk-like foods). According to one embodiment of the present disclosure, the granular food is a fish roe-like food (preferably a salmon roe-like food). The granular food of the present disclosure is particularly advantageous from the viewpoint that it can have a favorable appearance, taste and / or texture as a fish roe-like food (preferably a salmon roe-like food).

[0051] The granular food of the present disclosure can suppress an increase in syneresis rate even when stored under refrigeration, and thus can be particularly advantageously used for refrigerated storage. According to one embodiment of the present disclosure, the granular food is for refrigerated storage.

[0052] The granular food of this disclosure can suppress the rate of water separation even when frozen and thawed, and is therefore particularly advantageous for use in freezing. According to one embodiment of this disclosure, the granular food is for freezing.

[0053] [Method for producing granular food] The method for producing the above-mentioned granular food is not particularly limited and may be, for example, a known method or a method similar thereto. For example, a solution containing an alkaline earth metal salt may be added dropwise to a solution containing an alkali metal alginate, or a solution containing an alkali metal alginate may be added dropwise to a solution containing an alkaline earth metal salt.

[0054] According to one embodiment of the present disclosure, a method for producing the above-mentioned granular food is provided, comprising the steps of: dropping an aqueous solution for forming an encapsulated liquid containing an alkaline earth metal salt into an aqueous solution for forming a film containing an alkali metal alginate to obtain granules (also referred to in the present disclosure as the "dropping step"); dehydrating the obtained granules (also referred to in the present disclosure as the "dehydration step"); and contacting the dehydrated granules with an aqueous solution for hardening a film containing an alkaline earth metal salt (also referred to in the present disclosure as the "hardening step"). The above production method is advantageous from the viewpoint that, since it includes the dehydration step, it is easier to make the Brix of the encapsulated liquid in the granular food above a desired value or higher (for example, 5.5 or higher). Furthermore, since the above production method includes the dehydration step, it is advantageous from the viewpoint that the resulting granular food (especially fish roe-like food (preferably salmon roe-like food)) does not become excessively firm and / or elastic, and can exhibit an appropriate texture (for example, a popping sensation). Furthermore, including a step of dropping an aqueous solution for forming an internal liquid containing an alkaline earth metal salt into an aqueous solution for forming a film containing an alkali metal alginate is advantageous from the viewpoint that a granular food product with a texture similar to fish roe (preferably salmon roe) can be obtained.

[0055] <Preparation step for aqueous solution for forming encapsulated liquid> According to one embodiment of the present disclosure, the method for producing the above-mentioned granular food may include a step of preparing an aqueous solution for forming encapsulated liquid containing an alkaline earth metal salt (also referred to as "preparation step 1" in the present disclosure).

[0056] According to one embodiment of the present disclosure, the aqueous solution for forming the encapsulated liquid contains an alkaline earth metal salt. The alkaline earth metal salts contained in the aqueous solution for forming the encapsulated liquid are not limited to these, but include, for example, calcium lactate, magnesium lactate, calcium phosphate, magnesium phosphate, calcium malate, magnesium malate, calcium fumarate, magnesium fumarate, calcium succinate, magnesium succinate, calcium chloride, magnesium chloride, etc. These may be used individually or in any combination of two or more. According to one embodiment of the present disclosure, the aqueous solution for forming the encapsulated liquid contains at least calcium lactate.

[0057] The amount of alkaline earth metal salt contained in the aqueous solution for forming the internal liquid is not particularly limited, as long as it is sufficient to form a film of alkaline earth metal alginate when it comes into contact with the aqueous solution for forming the film, as described later. The amount of alkaline earth metal salt contained in the aqueous solution for forming the internal liquid may be, for example, 0.1 to 5% by mass, preferably 0.5 to 3% by mass, and more preferably 1 to 2% by mass, based on the total mass of the aqueous solution for forming the internal liquid.

[0058] According to one embodiment of the present disclosure, the amount of water contained in the aqueous solution for forming the encapsulated liquid may be 80 to 99% by mass, preferably 90 to 99% by mass, and more preferably 95 to 99% by mass, based on the total mass of the aqueous solution for forming the encapsulated liquid.

[0059] According to one embodiment of the present disclosure, the aqueous solution for forming the encapsulated liquid contains a thickening agent. The inclusion of a thickening agent in the aqueous solution for forming the encapsulated liquid is advantageous in that it facilitates the dropping of the aqueous solution one drop at a time in the dropping step described later.

[0060] The thickening agents that may be included in the aqueous solution for forming the internal liquid are not limited to these, but include, for example, carboxymethylcellulose of any degree of etherification, xanthan gum, carrageenan, guar gum, locust bean gum, gelatin, etc., which may be used individually or in any combination of two or more. According to one embodiment of the present disclosure, the aqueous solution for forming the internal liquid contains at least carboxymethylcellulose.

[0061] If the aqueous solution for forming the internal liquid contains a thickening agent, the amount of the thickening agent contained in the aqueous solution for forming the internal liquid may be, for example, 0.1 to 4% by mass, preferably 0.2 to 2% by mass, and more preferably 0.5 to 1.5% by mass, based on the total mass of the aqueous solution for forming the internal liquid.

[0062] The aqueous solution for forming the encapsulated liquid may contain other components as needed, to the extent that it does not impair the purpose of this disclosure. Other components include, but are not limited to, other solvents other than water, seasonings (e.g., salt, soy sauce, broth, extract, bouillon), flavorings, antioxidants, pigments, carbohydrates, etc., and may be used individually or in any combination of two or more. According to one embodiment of this disclosure, the aqueous solution for forming the encapsulated liquid does not contain alkali metal alginate salts.

[0063] The viscosity of the aqueous solution for forming the encapsulated liquid is not particularly limited as long as it can achieve the objectives of this disclosure. The viscosity of the aqueous solution for forming the encapsulated liquid may be, for example, 0.1 to 30 Pa·s, preferably 0.2 to 20 Pa·s, and more preferably 0.3 to 10 Pa·s.

[0064] The pH of the aqueous solution for forming the encapsulated liquid is not particularly limited as long as it can achieve the objectives of this disclosure. The pH of the aqueous solution for forming the encapsulated liquid may be, for example, 4 to 9, preferably 4.5 to 8.5, and more preferably 5 to 8.

[0065] In the above preparation step 1, you may prepare a desired aqueous solution for forming the internal fluid, or you may obtain an already prepared aqueous solution for forming the internal fluid (for example, a commercially available one).

[0066] According to one embodiment of the present disclosure, the preparation step 1 includes preparing an aqueous solution for forming an internal liquid.

[0067] The method for preparing the aqueous solution for forming the internal liquid is not particularly limited, and may, for example, be a mixture of an alkaline earth metal salt, water, and other components as needed. The mixing conditions (temperature, time, pressure, etc.) can be appropriately adjusted by those skilled in the art depending on the desired granular food product.

[0068] In the above preparation step 1, filtration, centrifugation, or the like may be performed to remove insoluble components from the aqueous solution for forming the encapsulated liquid.

[0069] <Preparation step for aqueous solution for film formation> According to one embodiment of the present disclosure, the method for producing the granular food may include a step of preparing an aqueous solution for film formation containing an alkali metal alginate salt (also referred to as "preparation step 2" in the present disclosure).

[0070] According to one embodiment of the present disclosure, the aqueous solution for film formation contains an alkali metal alginate salt. The alkali metal alginate salts contained in the aqueous solution for film formation are not limited to these, but include, for example, sodium alginate and potassium alginate, and these may be used individually or in any combination of two or more. According to one embodiment of the present disclosure, the aqueous solution for film formation contains at least sodium alginate.

[0071] The amount of alkali metal alginate salt contained in the film-forming aqueous solution is not particularly limited, as long as it is sufficient to form a film of alkaline earth metal alginate salt when it comes into contact with the above-mentioned encapsulation solution. The amount of alkali metal alginate salt contained in the film-forming aqueous solution may be, for example, 0.05 to 4% by mass, preferably 0.1 to 2% by mass, and more preferably 0.2 to 1% by mass, based on the total mass of the film-forming aqueous solution.

[0072] According to one embodiment of the present disclosure, the amount of water contained in the aqueous solution for film formation may be 80 to 99.9% by mass, preferably 90 to 99.9% by mass, and more preferably 95 to 99.9% by mass, based on the total mass of the aqueous solution for film formation.

[0073] The aqueous solution for film formation may contain other components as needed, to the extent that it does not impair the purpose of this disclosure. Other components include, but are not limited to, other solvents other than water, thickeners (e.g., carboxymethylcellulose of any degree of etherification, xanthan gum, carrageenan, guar gum, locust bean gum, gelatin, etc.), seasonings (e.g., salt, soy sauce, dashi, extract, bouillon), flavorings, antioxidants, pigments, carbohydrates, etc., and these may be used individually or in any combination of two or more.

[0074] According to one embodiment of the present disclosure, the aqueous solution for film formation is substantially free of alkaline earth metal salts. "Substantially free" means that alkaline earth metal salts are not intentionally added to the aqueous solution for film formation, but unintentional alkaline earth metal salts present (in trace amounts) in other components may be present.

[0075] The viscosity of the above-mentioned aqueous solution for film formation is not particularly limited as long as it can achieve the objectives of this disclosure. The viscosity of the above-mentioned aqueous solution for encapsulation liquid formation may be, for example, 10 to 500 mPa·s, preferably 20 to 400 mPa·s, and more preferably 30 to 300 mPa·s.

[0076] The pH of the above-mentioned aqueous solution for film formation is not particularly limited as long as it can achieve the objectives of this disclosure. The pH of the above-mentioned aqueous solution for encapsulation liquid formation may be, for example, 4 to 9, preferably 4.5 to 8.5, and more preferably 5 to 8.

[0077] In the above preparation step 2, you may prepare a desired aqueous solution for film formation, or you may obtain a pre-prepared aqueous solution for film formation (for example, a commercially available one).

[0078] According to one embodiment of the present disclosure, the preparation step 2 includes preparing an aqueous solution for film formation.

[0079] The method for preparing the aqueous solution for film formation is not particularly limited; for example, it may be a mixture of an alkali metal alginate salt, water, and other components as needed. The mixing conditions (temperature, time, pressure, etc.) can be appropriately adjusted by those skilled in the art depending on the desired granular food product.

[0080] In the above preparation step 2, filtration, centrifugation, or the like may be performed to remove insoluble components from the aqueous solution for film formation.

[0081] <Dropping Step> According to one embodiment of the present disclosure, the method for producing the granular food involves performing the dropping step described above. The dropping step yields granular material containing an outer layer containing an alkaline earth metal salt and a solution (mainly an aqueous solution for film formation) encapsulated within the outer layer. Dropping the aqueous solution for encapsulation of the above composition into the aqueous solution for film formation of the above composition in the dropping step is advantageous from the viewpoint of preventing the film thickness of the resulting granular material and / or granular food from becoming excessively thick.

[0082] The dropping step may typically involve dropping the aqueous solution for forming the encapsulated liquid into the aqueous solution for forming the film through a nozzle of any diameter. The conditions for dropping (nozzle diameter, dropping speed from the nozzle, temperature, etc.) can be appropriately adjusted by those skilled in the art depending on the desired granular material and / or granular food product.

[0083] The nozzle diameter may be, for example, φ1 to 10, preferably φ1.5 to 8, and more preferably φ2 to 5.

[0084] The drip rate from the nozzle may be, for example, 1 to 100 mL / min, preferably 2 to 70 mL / min, and more preferably 4 to 40 mL / min.

[0085] In the dropping process, it is preferable to generate a flow in the above-mentioned aqueous solution for film formation (for example, by stirring, convection, etc.) from the viewpoint of preventing the resulting granular material from sticking together.

[0086] According to one embodiment of the present disclosure, the method of the present disclosure may include, after the dropping step, a step of storing the obtained granular material in the aqueous film-forming solution for a desired time (for example, 1 to 120 minutes, preferably 5 to 60 minutes, more preferably 10 to 30 minutes). Including such a step is advantageous in that it is possible to obtain granular material having appropriate hardness.

[0087] <Dehydration Step> According to one embodiment of the present disclosure, the method for producing the granular food product includes the dehydration step described above. Including a dehydration step is advantageous in that, in the seasoning step and / or hardening step described below, which are forms of dehydration, the solution contained within the granules (mainly the aqueous solution for forming the contained liquid) is more easily replaced by the seasoning liquid and / or the aqueous solution for hardening the coating, making it easier to set the Brix of the contained liquid in the resulting granular food product to a desired value or higher (for example, 5.5 or higher).

[0088] The dewatering method is not particularly limited as long as it is a method that can dewater the granular material obtained above. Examples of dewatering methods include static dewatering, air drying dewatering, dewatering by contact with a seasoning liquid or an aqueous solution for hardening the coating described later, centrifugal dewatering (for example, using a vegetable spinner), and other physical dewatering methods. According to one embodiment of this disclosure, dewatering is also possible by contacting the granular material with an aqueous solution for hardening the coating described later, so the dewatering step may also serve as the hardening step described later.

[0089] The dehydration conditions (time, temperature, etc.) can be appropriately adjusted by a person skilled in the art depending on the dehydration method used and the desired granular food product.

[0090] According to one embodiment of the present disclosure, the dewatering step is carried out until the yield of the granular material is 40 to 90% by mass, preferably 50 to 85% by mass, and more preferably 55 to 80% by mass, based on the total mass of the granular material.

[0091] The temperature during dehydration may be, for example, 5 to 40°C, preferably 10 to 35°C, and more preferably 15 to 30°C.

[0092] The dewatering time may be, for example, 0.1 to 24 hours, preferably 0.2 to 18 hours, and more preferably 0.5 to 12 hours. If the dewatering process includes multiple dewatering methods, the above dewatering time refers to the total time of all dewatering methods.

[0093] According to one embodiment of the present disclosure, the dehydration includes a step of static dehydration. Including static dehydration is advantageous from the viewpoint of making it easier to more efficiently raise the Brix in the liquid inside the granular material to a desired value in the steps described later.

[0094] The standing dehydration time may be, for example, 0.1 to 12 hours, preferably 0.2 to 9 hours, and more preferably 0.5 to 4.5 hours.

[0095] According to one embodiment of the present disclosure, the dehydration includes a step of bringing the granular material into contact with a seasoning liquid containing carbohydrates. Including this step in the manufacturing method of the present disclosure is advantageous not only in increasing the Brix in the liquid within the granular material but also in being able to impart a desired taste to the resulting granular food product.

[0096] (Seasoning liquid) According to one embodiment of the present disclosure, the seasoning liquid contains carbohydrates. The carbohydrates contained in the seasoning liquid are not particularly limited, but include, for example, monosaccharides such as glucose, fructose, and lactose; disaccharides such as maltose and sucrose; polysaccharides such as oligosaccharides and starch; sugar alcohols such as glycerin, xylitol, and mannitol; derivatives and processed products thereof, etc., and these may be used individually or in any combination of two or more.

[0097] The amount of carbohydrates contained in the seasoning liquid may be, for example, 10 to 80% by mass, preferably 20 to 75% by mass, and more preferably 25 to 70% by mass, based on the total mass of the seasoning liquid.

[0098] According to one embodiment of the present disclosure, the seasoning liquid contains water. The amount of water contained in the seasoning liquid may be, for example, 5 to 70% by mass, preferably 10 to 60% by mass, and more preferably 15 to 55% by mass, based on the total mass of the seasoning liquid.

[0099] The above-mentioned seasoning liquid may contain other ingredients as needed. These other ingredients, but are not limited to those listed above, may include, for example, other solvents other than water, thickeners (e.g., carboxymethylcellulose of any degree of etherification, xanthan gum, carrageenan, guar gum, locust bean gum, gelatin, etc.), seasonings (e.g., salt, soy sauce, dashi, extracts, bouillon), flavorings, antioxidants, colorants, etc., and may be used individually or in any combination of two or more.

[0100] According to one embodiment of the present disclosure, the alkali metal ion concentration in the seasoning liquid may be 200 mmol / 100g or less, preferably 150 mmol / 100g or less, and more preferably 100 mmol / 100g or less.

[0101] The amount of seasoning liquid used may be, for example, 10 to 300 parts by mass, preferably 10 to 200 parts by mass, and more preferably 10 to 100 parts by mass, based on 100 parts by mass of the granular material to be in contact with the seasoning liquid.

[0102] The method for bringing the granular material into contact with the seasoning liquid is not particularly limited as long as it can achieve the objectives of this disclosure. For example, the granular material may be immersed in the seasoning liquid, or the seasoning liquid may be sprayed onto the granular material. According to one embodiment of this disclosure, the step of bringing the granular material into contact with a seasoning liquid containing carbohydrates includes the step of immersing the granular material in the seasoning liquid.

[0103] The time for contact between the granular material and the seasoning liquid (seasoning time) can be appropriately adjusted by those skilled in the art, taking into consideration the desired granular food (brix of the encapsulated liquid, saltiness, etc.). The seasoning time may be, for example, 0.1 to 12 hours, preferably 0.2 to 9 hours, and more preferably 0.5 to 4.5 hours.

[0104] The above-mentioned seasoning liquid may be prepared by any method, or it may be a pre-prepared one (for example, a commercially available one). According to one embodiment of the present disclosure, if the dehydration step includes a step of bringing the granular material into contact with the seasoning liquid, it may also include a step of preparing the seasoning liquid (for example, a step of preparing the seasoning liquid).

[0105] The above seasoning liquid can be prepared by any method.

[0106] According to a preferred embodiment of the present disclosure, the dehydration includes a step of standing dehydration and a step of bringing the dehydrated granular material into contact with a seasoning liquid containing carbohydrates.

[0107] <Preparation step for aqueous solution for film hardening> According to one embodiment of the present disclosure, the method for producing the granular food may include a step of preparing an aqueous solution for film hardening containing an alkaline earth metal salt (also referred to as "preparation step 3" in the present disclosure).

[0108] According to one embodiment of the present disclosure, the aqueous solution for hardening the film contains an alkaline earth metal salt. The alkaline earth metal salts contained in the aqueous solution for hardening the film are not limited to these, but include, for example, calcium lactate, magnesium lactate, calcium phosphate, magnesium phosphate, calcium malate, magnesium malate, calcium fumarate, magnesium fumarate, calcium succinate, magnesium succinate, calcium chloride, magnesium chloride, etc. These may be used individually or in any combination of two or more. According to one embodiment of the present disclosure, the aqueous solution for hardening the film contains at least calcium lactate.

[0109] The amount of alkaline earth metal salt contained in the aqueous solution for hardening the film is not particularly limited, as long as it is sufficient to impart the desired hardness to the film of the resulting granular food. For example, the amount of alkaline earth metal salt contained in the aqueous solution for hardening the film may be 0.1 to 20% by mass, preferably 0.5 to 15% by mass, and more preferably 1 to 10% by mass, based on the total mass of the aqueous solution for forming the film.

[0110] According to one embodiment of the present disclosure, the amount of water contained in the aqueous solution for hardening the film may be 45 to 95% by mass, preferably 45 to 90% by mass, and more preferably 47 to 80% by mass, based on the total mass of the aqueous solution for hardening the film.

[0111] According to one embodiment of the present disclosure, the aqueous solution for hardening the coating further contains a carbohydrate. The inclusion of a carbohydrate (preferably corn syrup) in the aqueous solution for hardening the coating is advantageous in that it can impart elasticity and / or flexibility to the coating of the resulting granular food, further impart refrigeration resistance when the resulting granular food is stored under refrigeration (for example, further suppression of syneresis during refrigeration), and / or further impart frost resistance when the resulting granular food is frozen (for example, further suppression of syneresis during freeze-thawing).

[0112] The carbohydrates contained in the above-mentioned aqueous solution for hardening the film are not limited to these, but include, for example, monosaccharides such as glucose, fructose, and lactose; disaccharides such as maltose and sucrose; polysaccharides such as oligosaccharides and starch; sugar alcohols such as glycerin, xylitol, and mannitol; and derivatives and processed products thereof. These may be used individually or in any combination of two or more types.

[0113] The amount of sugar contained in the above-mentioned aqueous solution for hardening the film may be 1 to 60% by mass, preferably 10 to 50% by mass, and more preferably 20 to 50% by mass, based on the total mass of the above-mentioned aqueous solution for hardening the film.

[0114] The aqueous solution for film curing may contain other components as needed, to the extent that it does not impair the purpose of this disclosure. Other components include, but are not limited to, other solvents other than water, thickeners (e.g., carboxymethylcellulose of any degree of etherification, xanthan gum, carrageenan, guar gum, locust bean gum, gelatin, etc.), seasonings (e.g., salt, soy sauce, dashi, extract, bouillon), flavorings, antioxidants, colorants, etc., and these may be used individually or in any combination of two or more.

[0115] According to one embodiment of the present disclosure, the aqueous solution for film curing is substantially free of alkali metal salts. "Substantially free" means that alkali metal salts are not intentionally added to the aqueous solution for film curing, but unintentional alkali metal salts present (in trace amounts) in other components may be present.

[0116] The viscosity of the above-mentioned aqueous solution for hardening the film is not particularly limited as long as it can achieve the objectives of this disclosure. The viscosity of the above-mentioned aqueous solution for hardening the film may be, for example, 2 to 800 mPa·s, preferably 3 to 600 mPa·s, and more preferably 4 to 400 mPa·s.

[0117] The pH of the above-mentioned aqueous solution for hardening the film is not particularly limited as long as it can achieve the objectives of this disclosure. The pH of the above-mentioned aqueous solution for hardening the film may be, for example, 4 to 9, preferably 4.5 to 8.5, and more preferably 5 to 8.

[0118] According to one embodiment of the present disclosure, the preparation step 3 includes preparing an aqueous solution for film curing.

[0119] The method for preparing the aqueous solution for hardening the coating is not particularly limited; for example, it may be a mixture of an alkaline earth metal salt, water, and other components as needed. The mixing conditions (temperature, time, pressure, etc.) can be appropriately adjusted by those skilled in the art depending on the desired granular food product.

[0120] In the above preparation step 3, you may prepare a desired aqueous solution for hardening the film, or you may obtain a pre-prepared aqueous solution for hardening the film (for example, a commercially available one).

[0121] <Curing Process> According to one embodiment of the present disclosure, the method for producing the granular food includes the curing process. According to one embodiment of the present disclosure, the curing process may be a process of contacting the dehydrated granules with an aqueous solution for hardening a film containing an alkaline earth metal salt to obtain the granular food. Including the curing process is advantageous in that it can further suppress syneresis of the obtained granular food and / or impart an appropriate hardness to the obtained granular food.

[0122] The amount of aqueous solution for hardening the film used may be, for example, 10 to 300 parts by mass, preferably 10 to 200 parts by mass, and more preferably 10 to 100 parts by mass, based on 100 parts by mass of the granular material to be brought into contact with the aqueous solution for hardening the film.

[0123] The method for bringing the dehydrated granular material into contact with the aqueous solution for hardening the film is not particularly limited as long as the objectives of this disclosure can be achieved. For example, the dehydrated granular material may be immersed in the aqueous solution for hardening the film, or the aqueous solution for hardening the film may be sprayed onto the dehydrated granular material. According to one embodiment of this disclosure, the step of bringing the dehydrated granular material into contact with the aqueous solution for hardening the film includes the step of immersing the dehydrated granular material in the aqueous solution for hardening the film.

[0124] The contact time between the granular material and the aqueous solution for hardening the coating can be appropriately adjusted by those skilled in the art, taking into consideration the desired granular food (such as the Brix of the encapsulated liquid and the taste, including saltiness). The contact time may be, for example, 0.01 to 8 hours, preferably 0.05 to 3 hours, and more preferably 0.1 to 1 hour.

[0125] The above manufacturing method may include additional steps as needed, in addition to the steps described above. Such additional steps may be performed at any time, such as before or after the above steps.

[0126] [Frozen Granular Food / Method for Manufacturing Frozen Granular Food] According to one embodiment of the present disclosure, a frozen granular food is provided, which is a frozen version of the above-mentioned granular food. The frozen granular food of the present disclosure is advantageous in that it has a low water separation rate when thawed (for example, 18.0% or less).

[0127] According to one embodiment of the present disclosure, a method for producing frozen granular food is provided, which includes a step of freezing the granular food obtained by the above manufacturing method (also referred to in the present disclosure as the "freezing step").

[0128] The above freezing process is not particularly limited, as long as the conditions are suitable for freezing granular food products.

[0129] The temperature in the above freezing process may be, for example, -100 to -5°C, preferably -80 to -10°C, and more preferably -50 to -15°C.

[0130] Freezing methods in the above freezing process include gradual freezing and rapid freezing. From the viewpoint of minimizing the size of ice crystals that may form during freezing and / or passing through the ice crystal formation temperature range as quickly as possible, rapid freezing (e.g., brine, liquid nitrogen, dry ice, air blast) is preferred.

[0131] The above freezing process may be carried out after packaging the granular food in a desired container or bag, or it may be carried out using the granular food as is without packaging. When rapid freezing using brine is adopted as the freezing method in the above freezing process, it is preferable to package the granular food in a desired container or bag.

[0132] The above-described method for producing frozen granular food may include any additional steps as needed, in addition to the steps described above.

[0133] [Method for suppressing syneresis] According to another embodiment of the present disclosure, a method is provided for suppressing syneresis in a granular food containing a film mainly composed of an alkaline earth metal salt of alginate and an encapsulated liquid contained within the film, wherein the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g, and the Brix of the encapsulated liquid is 5.5 to 20.0%.

[0134] According to one embodiment of the present disclosure, the method for suppressing water separation is a method for suppressing water separation when the granular food is stored under refrigeration and / or when it is frozen and thawed.

[0135] This disclosure includes the following: [1] A granular food comprising a film mainly composed of an alkaline earth metal salt alginate and an encapsulated liquid contained within the film, wherein the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g and the Brix is ​​5.5 to 20.0%. [2] The granular food according to [1], wherein the alkaline earth metal ion comprises calcium ions. [3] The granular food according to [1] or [2], wherein the alkali metal ion concentration of the encapsulated liquid is 40 mmol / 100g or less. [4] The granular food according to [3], wherein the alkali metal ion comprises sodium ions. [5] The granular food according to any one of [1] to [4], wherein the breaking load of the granular food is 0.5 N or more. [6] The granular food according to any one of [1] to [5], wherein the syneresis rate of the granular food is 18.0% or less. [7] The granular food according to any one of [1] to [6], wherein the granular food is a fish roe-like food. [8] The granular food according to any one of [1] to [7], wherein the granular food is an ikura-like food. [9] A method for producing the granular food according to any one of [1] to [8], comprising the steps of: dropping an aqueous solution for forming an internal liquid containing an alkaline earth metal salt into an aqueous solution for forming a film containing an alkali metal alginate to obtain granules; dehydrating the obtained granules; and contacting the dehydrated granules with an aqueous solution for hardening a film containing an alkaline earth metal salt.

[10] The method according to [9], wherein the dehydration is further comprising the step of standing dehydration.

[11] The method according to [9] or

[10] , wherein the dehydration is further comprising the step of contacting the granules with a seasoning liquid containing carbohydrates.

[12] The method according to any one of [9] to

[11] , wherein the aqueous solution for hardening a film further contains carbohydrates.

[13] A method for suppressing syneresis in a granular food product comprising a film mainly composed of an alkaline earth metal salt of alginate and an encapsulated liquid contained within the film, wherein the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g, and the Brix of the encapsulated liquid is 5.5 to 20.0%.

[0136] The granular food products of this disclosure will be described in more detail below using examples. However, the following examples are not intended to limit the granular food products of this disclosure in any way. Unless otherwise specified, the percentages and ratios described herein are by mass. Unless otherwise specified, the units and measurement methods described herein are in accordance with the provisions of the Japanese Industrial Standards (JIS).

[0137] [Preparation of each solution] (1. Preparation of aqueous solution for forming the encapsulated liquid) An aqueous solution for forming the encapsulated liquid was prepared based on the formulation shown in Table 1 below. In order to eliminate as much undissolved material as possible, the aqueous solution for forming the encapsulated liquid was thoroughly mixed and stirred, and then passed through a sieve with an opening of 0.5 mm.

[0138]

[0139] (2. Preparation of the film-forming aqueous solution) The film-forming aqueous solution was prepared based on the formulation shown in Table 2 below. In order to eliminate as much undissolved material as possible, the film-forming aqueous solution was thoroughly mixed and stirred, and then passed through a sieve with an opening of 0.5 mm.

[0140]

[0141] (3. Preparation of seasoning liquids) Seasoning liquids A to F were prepared based on the formulations shown in Table 3 below.

[0142]

[0143] (4. Preparation of aqueous solutions for film hardening) Aqueous solutions A to D for film hardening were prepared based on the formulations shown in Table 4 below.

[0144]

[0145] [Example 1: Production of fish roe-like food (ikura-like food) 1] The aqueous solution for forming the encapsulated liquid prepared above was dropped onto the aqueous solution for forming the film prepared above through a nozzle with a diameter of φ3, and left to stand for 15 minutes to obtain granules. In order to prevent the granules from sticking together, a gentle flow was created in the aqueous solution for forming the coating. The obtained granules were washed with water, transferred to a bowl, and left to stand for 1 hour to dehydrate them. The dehydrated granules were immersed in a 30% by mass concentration of seasoning solution A for 1 hour. The granules after draining were immersed in a 30% by mass concentration of aqueous solution A for hardening the film for 30 minutes. Approximately 100 g of the granules (approximately 6 mm in diameter) after immersion in the aqueous solution for hardening the film were placed in a polyethylene bag, sealed, heat-sterilized at 85°C for 10 minutes, and then cooled to refrigeration temperature to obtain the fish roe-like food of Example 1.

[0146] [Example 2: Production of fish roe-like food (ikura-like food 2)] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid B and film hardening aqueous solution A was changed to film hardening aqueous solution B, to obtain the fish roe-like food of Example 2.

[0147] [Example 3: Production of fish roe-like food (ikura-like food) 3 (without static dehydration)] The aqueous solution for forming the encapsulated liquid prepared above was dropped onto the aqueous solution for forming the film prepared above through a nozzle with a diameter of φ3, and left to stand for 15 minutes to obtain granules. In order to prevent the granules from sticking together, a gentle flow was created in the aqueous solution for forming the coating. After washing the obtained granules with water, the granules were immersed in a 30% by mass seasoning solution B for 1 hour. The granules after draining were immersed in a 30% by mass aqueous solution A for hardening the film for 30 minutes. Approximately 100 g of the granules (diameter approximately 6 mm) after immersion in the aqueous solution for hardening the film were placed in a polyethylene bag, sealed, heat-sterilized at 85°C for 10 minutes, and then cooled to refrigeration temperature to obtain the fish roe-like food of Example 3.

[0148] [Example 4: Production of fish roe-like food (ikura-like food) 4 (without immersion in seasoning liquid)] The aqueous solution for forming the encapsulated liquid prepared above was dropped onto the aqueous solution for forming the film prepared above through a nozzle with a diameter of φ3, and left to stand for 15 minutes to obtain granules. In order to prevent the granules from sticking together, a gentle flow was created in the aqueous solution for forming the coating. The obtained granules were washed with water, transferred to a bowl, and left to stand for 1 hour to dehydrate them. The dehydrated granules were immersed in aqueous solution A for hardening the film at a concentration of 30% by mass relative to the dehydrated granules for 30 minutes. Approximately 100 g of the granules (diameter approximately 6 mm) after immersion in the aqueous solution for hardening the film were placed in a polyethylene bag, sealed, heat-sterilized at 85°C for 10 minutes, and then cooled to refrigeration temperature to obtain the fish roe-like food of Example 4.

[0149] [Example 5: Production of fish roe-like food (ikura-like food 5)] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid C and film hardening aqueous solution A was changed to film hardening aqueous solution C, to obtain the fish roe-like food of Example 5.

[0150] [Example 6: Production of fish roe-like food (ikura-like food) 6] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid D and film hardening aqueous solution A was changed to film hardening aqueous solution C, to obtain the fish roe-like food of Example 6.

[0151] [Example 7: Production of fish roe-like food (ikura-like food) 7] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid E and film hardening aqueous solution A was changed to film hardening aqueous solution B, to obtain the fish roe-like food of Example 7.

[0152] [Reference Example 1: Production of Fish Roe-like Food (Salmon Roe-like Food) 8] The aqueous solution for forming the internal liquid prepared above was dropped onto the aqueous solution for forming the film prepared above through a nozzle with a diameter of φ3, and left to stand for 15 minutes to obtain granules. In order to prevent the granules from sticking together, a gentle flow was created in the aqueous solution for forming the coating. After washing the obtained granules with water, the granules were immersed in a 30% by mass seasoning solution A for 1 hour. The granules after draining the liquid were immersed in a 30% by mass aqueous solution A for hardening the film for 30 minutes. Approximately 100 g of the granules (approximately 6 mm in diameter) after immersion in the aqueous solution for hardening the film were placed in a polyethylene bag, sealed, heat-sterilized at 85°C for 10 minutes, and then cooled to refrigeration temperature to obtain the fish roe-like food of Reference Example 1.

[0153] [Reference Example 2: Production of fish roe-like food (ikura-like food) 9 (without immersion in coating hardening aqueous solution)] The aqueous solution for forming the encapsulated liquid prepared above was dropped into the aqueous solution for forming the coating prepared above through a nozzle with a diameter of φ3, and left to stand for 15 minutes to obtain granular material. In order to prevent the granular material from sticking together, a gentle flow was created in the aqueous solution for forming the coating. The obtained granular material was washed with water, transferred to a bowl, and left to stand for 1 hour to dehydrate it. The dehydrated granular material was immersed in seasoning solution A at a concentration of 30% by mass relative to the dehydrated granular material for 1 hour. Approximately 100g of the granular material after draining (diameter approximately 6mm) was placed in a polyethylene bag, sealed, heat-sterilized at 85°C for 10 minutes, and then cooled to refrigeration temperature to obtain the fish roe-like food of Reference Example 2.

[0154] [Reference Example 3: Production of fish roe-like food (ikura-like food) 10] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid D and film hardening aqueous solution A was changed to film hardening aqueous solution D, to obtain the fish roe-like food of Reference Example 3.

[0155] [Reference Example 4: Production of fish roe-like food (ikura-like food) 11] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid C, film hardening aqueous solution A was changed to film hardening aqueous solution C, and immersion in film hardening aqueous solution C was repeated twice, to obtain the fish roe-like food of Reference Example 4.

[0156] [Reference Example 5: Production of fish roe-like food (ikura-like food) 12] The same method as in Example 1 above was carried out, except that seasoning liquid A was changed to seasoning liquid F and film hardening aqueous solution A was changed to film hardening aqueous solution B, to obtain the fish roe-like food of Reference Example 5.

[0157] [Test Example 1: Measurement of the Composition of the Internal Liquid] Each of the above fish roe-like foods was rapidly frozen by air blast at -35°C immediately after manufacturing, and then stored frozen at -25°C. After that, the bags were thawed under running water, and the bags were placed on a sieve (grid-shaped, inner diameter 2 mm) and left to stand for 1 minute to separate the granular material from the syneresis liquid. The obtained granular material (one bag's worth) was crushed in the sieve, and the solution extruded from the sieve was used as the internal liquid and immediately subjected to the following measurements (Brix, calcium ions, sodium ions). For the fish roe-like food in Example 2, the same measurements were also taken from samples stored in the refrigerator at 10°C for 7 days (i.e., stored in the refrigerator without freezing and thawing). The results are shown in Table 5. <Measurement of Brix> The obtained internal liquid was measured using a digital refrigerator PR-301α (manufactured by Atago Co., Ltd.), and the average value of three measurements was taken as Brix (%). <Calcium Ion Measurement> The obtained encapsulated solution was measured using a calcium ion meter LAQUA twin-Ca-11 (manufactured by Horiba, Ltd.), and the average value of three measurements (converted to mmol / 100g) was taken as the calcium ion concentration. <Sodium Ion Measurement> The obtained encapsulated solution was measured using a digital salinity meter ES-421 (manufactured by Atago Corporation), and the measured value divided by 2.54 was considered as the sodium ion concentration. The average value of three measurements (converted to mmol / 100g) was taken as the sodium ion concentration.

[0158] [Test Example 2: Measurement of the Mass Ratio of Encapsulated Liquid to Coating] The fish roe-like food products of Examples 2 and 5 and Reference Example 1, immediately after manufacturing, were rapidly frozen at -35°C using air blast, and then stored frozen at -25°C. After that, the bags were thawed under running water, and the contents were placed on a sieve (grid-shaped, inner diameter 2 mm) and left to stand for 1 minute to separate the granular material from the syneresis liquid. The obtained granular material (one bag's worth) was crushed in the sieve, and the solution extruded from the sieve was considered the encapsulated liquid. The mass percentage of encapsulated liquid to coating was calculated using the following formula. Furthermore, for the fish roe-like food in Example 2, the same measurements were taken for samples that were refrigerated at 10°C for 7 days (i.e., refrigerated without freezing and thawing). The results are shown in Table 5.

[0159] [Test Example 3: Measurement of Water Syneresis Rate] Each fish roe-like food product was rapidly frozen at -35°C using an air blast immediately after manufacturing, and then stored frozen at -25°C. After that, the bags were thawed under running water, and the contents were placed on a sieve (grid-shaped, inner diameter 2 mm) and left to stand for 1 minute to separate the granular material from the water syneresis rate. The water syneresis rate was measured using the following formula. For the fish roe-like food product in Example 2, the same measurement was also performed on products that were refrigerated at 10°C for 7 days (i.e., refrigerated without freezing and thawing). The results are shown in Table 5.

[0160] [Test Example 4: Measurement of Breaking Load] Each fish roe-like food product was rapidly frozen at -35°C using an air blast immediately after manufacturing, and then stored frozen at -25°C. After that, the bag was thawed under running water, and the contents were placed on a sieve (grid-shaped, inner diameter 2 mm) and left to stand for 1 minute to separate the granular material from the synergistic liquid. One granular material was crushed under the following conditions, and the maximum load at which it broke was defined as the breaking load value. Ten measurements were taken, and the average value was calculated. For the fish roe-like food product in Example 2, the same measurement was also taken for products that were refrigerated at 10°C for 7 days (i.e., refrigerated without freezing and thawing). The results are shown in Table 5. <Measurement Equipment> Rheometer CR-300 (Sun Science Co., Ltd.) <Measurement Conditions> Plunger: Circular plunger with a diameter of 30 mm Speed: 60 mm / min Clearance: 1 mm

[0161] [Test Example 5: Sensory Evaluation (Appearance, Taste, Texture)] Each fish roe-like food product was rapidly frozen at -35°C using an air blast immediately after manufacturing, and then stored frozen at -25°C. After that, the bags were thawed under running water, and the contents were placed on a sieve (grid-shaped, inner diameter 2 mm) and left to stand for 1 minute to separate the granular material from the syneresis liquid. The obtained granular material was subjected to sensory evaluation according to the evaluation criteria below. The sensory evaluation was conducted by a professional panel (5 members) trained to the extent that they could assign the same score to the same sample. In addition, the fish roe-like food product of Example 2 that was refrigerated at 10°C for 7 days (i.e., refrigerated without freezing and thawing) was also evaluated in the same way. The results are shown in Table 5. Furthermore, the appearance of the fish roe-like food products of Example 6 and Example 7 after freezing and thawing is shown in Figure 1. <Appearance Evaluation Criteria> ○: No cracks, crushes, or other shape distortions, and firm. △: Some cracks, crushes, or other shape distortions, and a lack of firmness are observed, but overall it is acceptable. ×: Cracks, crushes, or other shape distortions, and a lack of firmness are observed, making it unacceptable overall. <Taste Evaluation Criteria> ○: Little to no off-flavor of alkaline earth metals (calcium) is detected. △: A slight off-flavor of alkaline earth metals (calcium) is detected, but it is acceptable. ×: A strong off-flavor of alkaline earth metals (calcium) is detected, making it unacceptable. <Texture Evaluation Criteria> ○: Has a moderate firmness and elasticity similar to natural salmon roe, making it suitable as a salmon roe-like food. △: Slightly softer than natural salmon roe, but acceptable as a salmon roe-like food. ×: Too soft compared to natural salmon roe, making it unacceptable as a salmon roe-like food.

[0162]

[0163]

[0164] From the results of Test Examples 1 to 4, the fish roe-like foods of Examples 1 to 7, in which the Brix of the encapsulated liquid was 5.5 to 20.0% (preferably 6.1 to 19.2%) and the calcium ion concentration of the encapsulated liquid was 0.65 to 2.50% (preferably 0.67 to 2.22) mmol / 100g, showed a syneresis rate of 18.0% or less even after freezing and thawing. Furthermore, considering the results of Test Example 5, it is considered that the fish roe-like foods of Examples 1 to 7, by having the Brix and calcium ion concentration of the encapsulated liquid within the above ranges, are superior in at least one of the group consisting of appearance, taste, and texture (preferably all of appearance, taste, and texture).

[0165] While not bound by theory, it is believed that the granular food of this disclosure can suppress syneresis even when refrigerated and / or frozen and thawed (i.e., improve refrigeration and / or freeze tolerance) by setting the lower limit of the Brix of the encapsulated liquid to 5.5% (preferably 6.1%). While not bound by theory, it is believed that the granular food of this disclosure can suppress deformation such as cracking and crushing by setting the upper limit of the Brix of the encapsulated liquid to 20.0% (preferably 19.2%), resulting in a superior appearance.

[0166] While not bound by theory, it is believed that the granular food of this disclosure can suppress syneresis even when refrigerated and / or frozen and thawed (i.e., improve refrigeration and / or freeze tolerance) by setting the lower limit of the alkaline earth metal ion concentration in the encapsulated liquid to 0.65 (preferably 0.67) mmol / 100g. While not bound by theory, it is believed that the granular food of this disclosure exhibits an excellent syneresis suppression effect by setting the lower limit of the Brix of the encapsulated liquid to 5.5 (preferably 6.1)% and the lower limit of the alkaline earth metal ion concentration in the encapsulated liquid to 0.65 (preferably 0.67) mmol / 100g.

[0167] From the results of Test Examples 1 to 4, the fish roe-like food products of Examples 1 to 7, which had a lower limit of breaking load of 0.5 N (preferably 0.6 N), showed a water separation rate of 18.0% or less even after freezing and thawing. Although not bound by theory, it is considered that by setting the lower limit of breaking load of the granular food product of this disclosure to 0.5 N (preferably 0.6 N), water separation can be suppressed even when refrigerated and / or frozen and thawed (i.e., refrigeration resistance and / or freeze resistance are improved).

[0168] Based on the results of Test Examples 1 to 5, the granular food products of this disclosure are considered to have excellent properties in terms of water separation rate, breaking load, and / or sensory evaluation (appearance, taste, texture), even when stored under refrigeration. Therefore, the granular food products of this disclosure are particularly advantageous in that they can have excellent water separation rate, breaking load, and / or sensory evaluation (appearance, taste, texture) even when stored under refrigeration.

[0169] In the conventional method described in Patent Document 1, it is considered essential to blanch the granular food in hot water for a certain period of time or longer (for example, 60 minutes at 75°C) in order to separate (demulsify) the oil phase and the aqueous phase. Therefore, in the method described in Patent Document 1, the amount of water in the encapsulated liquid increases due to the blanching, resulting in a decrease in Brix, which makes it difficult to suppress syneresis when the resulting granular food is refrigerated and / or frozen and thawed. On the other hand, according to one embodiment of the present disclosure, the granular food of the present disclosure does not require blanching, and as a result, the Brix of the contents can be set to a desired percentage or higher, which is advantageous in that it can suppress syneresis even when refrigerated and / or frozen and thawed. Furthermore, according to one embodiment of the present disclosure, the granular food of the present disclosure does not require blanching, which is advantageous in that temperature control during industrial production is easier and / or manufacturing equipment can be further simplified.

Claims

1. A granular food comprising a coating containing an alkaline earth metal salt alginate as the main component, and an encapsulated liquid contained within the coating, wherein the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g, and the Brix is ​​5.5 to 20.0%.

2. The granular food according to claim 1, wherein the alkaline earth metal ions include calcium ions.

3. The granular food according to claim 1, wherein the alkali metal ion concentration of the encapsulated liquid is 40 mmol / 100g or less.

4. The granular food according to claim 3, wherein the alkali metal ion contains a sodium ion.

5. The granular food according to claim 1, wherein the breaking load of the granular food is 0.5 N or more.

6. The granular food according to claim 1, wherein the water separation rate of the granular food is 18.0% or less.

7. The granular food according to claim 1, wherein the granular food is a fish roe-like food.

8. The granular food according to claim 1, wherein the granular food is an ikura-like food.

9. A method for producing a granular food according to any one of claims 1 to 8, comprising the steps of: dropping an aqueous solution for forming an encapsulated liquid containing an alkaline earth metal salt into an aqueous solution for forming a film containing an alkali metal alginate to obtain granules; dehydrating the obtained granules; and contacting the dehydrated granules with an aqueous solution for hardening a film containing an alkaline earth metal salt.

10. The method according to claim 9, wherein the dehydration includes a step of dehydration by standing.

11. The method according to claim 9, wherein the dehydration includes a step of bringing the granular material into contact with a seasoning liquid containing carbohydrates.

12. The method according to claim 9, wherein the aqueous solution for hardening the film further contains a carbohydrate.

13. A method for suppressing syneresis in a granular food containing a film mainly composed of an alkaline earth metal salt of alginate and an encapsulated liquid contained within the film, wherein the alkaline earth metal ion concentration of the encapsulated liquid is 0.65 to 2.50 mmol / 100g, and the Brix of the encapsulated liquid is 5.5 to 20.0%.

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