JPS58220674A - Granular table luxury and luxury drink made therefrom - Google Patents
Granular table luxury and luxury drink made therefromInfo
- Publication number
- JPS58220674A JPS58220674A JP57102976A JP10297682A JPS58220674A JP S58220674 A JPS58220674 A JP S58220674A JP 57102976 A JP57102976 A JP 57102976A JP 10297682 A JP10297682 A JP 10297682A JP S58220674 A JPS58220674 A JP S58220674A
- Authority
- JP
- Japan
- Prior art keywords
- luxury
- granular
- liquid
- coffee
- small
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Tea And Coffee (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、新規な粒状嗜好品と、この粒状嗜好品を使用
した嗜好性飲料に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel granular luxury product and a beverage using the granular luxury product.
本発明に於て、液状嗜好群というのは、コーヒー・ココ
ア・紅茶など液状の嗜好品の総称である。また、本発明
に於て、粒状嗜好品というのは、仁の液状嗜好群を皮膜
で包み、あたかも粒状化したように見える嗜好品のこと
で、その用途としては、これを各種飲料の中へ適宜量添
加してその飲料としての風味や嗜好性を増強させたり、
或いはこれ自体を種々の味に調味しておき、例えばケー
キ類のデコレーシツンとして使用しえり、ケーキ材料の
中に加えたり、或いはスプーンですくってそのまま賞味
したりすることができるものである。In the present invention, the liquid preference group is a general term for liquid preference items such as coffee, cocoa, and tea. In addition, in the present invention, the granular luxury product refers to a luxury product that is made by wrapping the liquid grains of kernels in a film and looking as if it has been granulated. Add appropriate amounts to enhance the flavor and palatability of the beverage,
Alternatively, it can be seasoned with various flavors and used, for example, as a decoration for cakes, added to cake ingredients, or scooped out with a spoon and enjoyed as is.
また、本発明に於て、常用飲料というのは、上記のコー
ヒー・ココア・紅茶の他に、牛乳や各種清涼飲料酸いは
、ワインーライス。キー等の発酵飲料まで含めた、嗜好
品１日常品として一般に常用されている飲料類のことで
ある。Furthermore, in the present invention, commonly used beverages include milk, various soft drinks, wine, and rice, in addition to the above-mentioned coffee, cocoa, and tea. It refers to beverages that are commonly used as everyday items, including fermented drinks such as kees.
本発明の目的は、このような粒状嗜好品、（いわば「食
べるコーヒー」・「食べる紅茶」）とその用途を提供し
ようとするものである。The object of the present invention is to provide such granular luxury goods (so to speak, "edible coffee" and "edible black tea") and their uses.
応により粒状体を形成させるべく着目し、当初、液状嗜
好群自体を芯材として粒状化することを試みた。しかし
、液状嗜好料の中にアルギン酸塩を混じてこれをカルシ
ウム塩水溶液へ滴下１−たものは、うまく粒状化し得て
も放置しておくと固くなってしまうので風味上好ましく
なく、また液状嗜好料の中にカルシウム塩水溶液を混じ
てアルギン酸塩水溶液へ滴下した場合には、きれいな形
に粒状化するのが困難である上嗜好料の中にカルシウム
分が残存するので嗜好品と１−では不適な異味を生ずる
等、ＩＩ ＆の問題が生じ、いずれにしてもこのまま直
ちには粒状嗜好品を形成し得ないという問題にぶつかっ
た。At first, we focused on forming granules based on the reaction, and initially attempted to granulate the liquid particles themselves using them as a core material. However, if you mix alginate into a liquid flavoring agent and drop it into a calcium salt aqueous solution, even if it can be successfully granulated, it will become hard if left to stand, which is undesirable in terms of flavor. When a calcium salt aqueous solution is mixed in a food and added dropwise to an alginate aqueous solution, it is difficult to granulate it into a neat shape.The calcium content remains in the food, making it unsuitable for luxury food and 1-. Problems such as the generation of an off-taste occurred, and in any case, the problem that a granular luxury product could not be formed immediately as it was was encountered.
そこで、種々考究の上、この架橋反応は、アルギン酸分
子のＣ０ＯＨ基の間にカルシウムイオンが立体的に架橋
してアルギン酸カルシウムの皮膜を形成するのであるが
、皮膜とけ称するもののそれは目の粗いアミ目構造であ
り、芯物質が液状の場合には、小粒状採外の液と容易に
置換させ得ること、また分子量の小さい原料にカルシウ
ム塩を配］−た芯液により小粒状体を作ると、芯液の外
方への排出が容易である仁と１．さらに風味・食感のよ
い粒状嗜好品を作るには、できるだけ手早く皮膜全形成
【−１できるだけ手早く芯液を排出すればよい、等の知
見を得た。After various studies, we found that in this crosslinking reaction, calcium ions sterically crosslink between the COOH groups of alginic acid molecules to form a film of calcium alginate. If the core substance is liquid, it can be easily replaced with the liquid for small granules, and if the small granules are made from a core liquid containing a calcium salt as a raw material with a small molecular weight, 1. The core fluid can be easily drained outward. Furthermore, we have learned that in order to produce granular luxury goods with good flavor and texture, it is best to form a complete film as quickly as possible [-1] and drain the core liquid as quickly as possible.
本発明に、上記知見に基づき、まず小粒状体を形成させ
てから芯液を排出しその替りに液林嗜好料のいずれかを
充填する方法に切り換え以下に説明する工夫と改良を重
ね完成させたのである。Based on the above findings, the present invention has been completed by changing the method to first form small granules, then draining the core liquid, and filling it with one of the liquid forest flavoring agents instead. It was.
したがって、本発明の粒状嗜好品は、内腔に液状嗜好料
を充しであるアルギン酸カルシウム材小粒状体からなる
ことを特徴とする。ものであるのまた、本発明の嗜好性
飲料は、内腔に液状嗜好料を充しであるアルギン酸カル
シウム材小粒状体からなる粒状嗜好品を、常用飲料の中
に適宜量浸漬してなることを特徴とするものであるＯ
以下、本発明に係る粒状嗜好品及び嗜好性飲料をその製
法に基づいて説明する。Therefore, the granular luxury product of the present invention is characterized in that it consists of small granules of calcium alginate material whose inner cavities are filled with a liquid luxury material. Furthermore, the recreational beverage of the present invention is obtained by immersing an appropriate amount of a granular luxury product made of small granules of calcium alginate material whose lumen is filled with a liquid taste agent into a regular beverage. The granular luxury product and beverage according to the present invention will be described below based on the manufacturing method thereof.
本発明に於て、最初に粒状体形成反応をさせる芯液とし
ては、球形として滴下したときにできるだけ早く丈夫で
薄い皮膜を形成させるために、アルギン酸塩水溶液の中
に沈降させる必要があり、そのために比重調整材として
蔗糖・ぶどう糖・果糖などの糖類を１０〜５０％濃度、
好ましくは比重１．０５程度となるように添加した糖液
を使用することとした。比重調整材として糖類を選んだ
のは、糖分は水晒しによりて除去【−やすく、わずかに
残留した場合でも嗜好品としての風味を損うことはない
などの理由による０
而して、このように調整した芯液に少量のカルシウム塩
とキサンタンガムを添加する。カルシウム塩濃度１１ｔ
Ｏ，５〜１％程度でよく、キサンタンガムは０，１〜１
チ程度でよい。キサンタンガムを使用するのは、滴下す
る芯液に糸引き性を与えることなくうまく球形を保たせ
ることができるからである。In the present invention, the core liquid that undergoes the granule formation reaction first needs to be precipitated in the alginate aqueous solution in order to form a strong and thin film as quickly as possible when dropped in the form of a sphere. Add sugars such as sucrose, glucose, and fructose as a specific gravity adjusting agent at a concentration of 10 to 50%.
Preferably, a sugar solution added to have a specific gravity of about 1.05 was used. The reason we chose sugar as the specific gravity adjusting agent was because sugar is easy to remove by soaking in water, and even if a small amount remains, it will not impair the flavor of the luxury item. Add a small amount of calcium salt and xanthan gum to the core solution adjusted to . Calcium salt concentration 11t
O, about 5 to 1% is sufficient, and xanthan gum is about 0,1 to 1%.
A level of 1 is sufficient. The reason for using xanthan gum is that it allows the dropping core liquid to maintain its spherical shape without becoming stringy.
本発明に於ては、このように調整した芯液をアルギン酸
塩水溶液に滴下してアルギン酸カルシウム材の粒状体を
形成する。使用するカルシウム塩は、塩化カルシウムな
どの食品添加剤として認められているものであればよい
。また、アルギン酸塩としては、アルギン酸ナトリウム
が好適でその濃度は、０．３〜１％程度とする。In the present invention, the core liquid thus prepared is dropped into an aqueous alginate solution to form granules of calcium alginate material. The calcium salt used may be one that is approved as a food additive, such as calcium chloride. Moreover, as the alginate, sodium alginate is suitable, and its concentration is about 0.3 to 1%.
このアルギン酸カルシウム粒状体形成反応は、公知の方
法に基づいてすすめればよいので、−細は省略するが、
芯液をアルギン酸ナトリウム水溶液に次々と滴下して得
られる直径４〜１０＋ｍ・ 程度の小粒状体を、おたが
いに付着さ、せないようにしながら、逐次形成させる。This calcium alginate granule forming reaction can be carried out based on a known method, so the details are omitted.
Small granules with a diameter of about 4 to 10+ m are obtained by successively dropping the core liquid into an aqueous sodium alginate solution, and are formed one after another without adhering to each other.
滴下位置拳ノズルロ径φ両液の濃度などは、公知の、方
法にしたがい適宜調整する。Dropping position, fist nozzle, diameter φ, concentration of both liquids, etc. are adjusted as appropriate according to known methods.
次に、この小粒状体をアルギン酸塩水溶液中より可及的
速かに取り出し、清水で水洗し、引き続いて清水中に浸
漬して、小粒状体内の芯液ｆ ７ ｋギン酸男ルシウム
のアミ目構造皮膜を通して清水と置換・除去する０水洗
は、これをしないで放置していると、粒状体とう゛しが
くつつ−いたり、未反応のアルギン酸とカルシウムとが
反応して皮膜を外方に厚く成長させてしまうので、シャ
ワー等を使用し可及的速かに行う必要がある。水洗によ
って芯液の一部は外方へ流出し始める。また、水晒しは
、粒状体形成反応に必要であった芯液中の過剰のカルシ
ウム分をできるだけ除去するのが主目的であるが、これ
によって粒状体の皮膜を収縮させ、製了後に於る変形を
防止する目的もある。この水晒し所要時間は、粒の大き
さ・皮膜の厚さによっても若干具なるが、まず１時間か
ら２時間前後行うことにより、はぼ完全に脱カルシウム
・脱糖でき、内腔に清水を充したアルギン酸カルシウム
材の小粒状体が得られる。Next, the small granules are taken out of the alginate aqueous solution as quickly as possible, washed with clean water, and then immersed in clean water to remove the core fluid f7k of lucium ginate in the small granules. If the zero-water rinsing, which replaces and removes water through the mesh structure film, is left unattended, the granules may bleed, or the unreacted alginic acid and calcium may react, causing the film to move outward. Since it will grow thickly, it is necessary to use a shower or the like and do it as soon as possible. By washing with water, a portion of the core liquid begins to flow outward. In addition, the main purpose of water bleaching is to remove as much as possible of the excess calcium in the core liquid that was necessary for the granule formation reaction, but this shrinks the granule film and makes it easier to remove after production. Another purpose is to prevent deformation. The time required for this water exposure will vary depending on the size of the grains and the thickness of the film, but by doing this for around 1 to 2 hours, you can completely decalcify and desugar, allowing clean water to enter the lumen. Small granules of filled calcium alginate material are obtained.
次に、このようにして得た小粒状体をコーヒー、ココア
・紅茶等の好みの液状嗜好料の中に浸漬して、小粒状体
内に液状嗜好料をそれぞれ置換充填させる。この場合に
は、同様に約３０分から２時間くらいで、清水に、液状
嗜好料と入れ換り、小粒状体内腔に液状嗜好料により完
全に充されることになるので、これを集めて取り出し、
容器に入れる。この容器の中１ち同種の液状嗜好料を少
量入れておいて小粒状体の集合物をこの液状嗜好料に浸
すようにしてもよい。このようにして調製した粒状嗜好
品は、そのまま容器に充填して保存する。このものは、
スプーンですくってそのま１（コーヒー等を飲む替り［
）食［、で賞味することもできるし、また、コーヒーの
中に「粒状コーヒー」を、紅茶の中に「粒状紅茶」を、
牛乳の中に「粒状コーヒー」を或いは「粒状ココア」を
、それぞれ数粒添加して嗜好性飲料を製しても風味が一
段とひき立つものとなる。さらにケーキ中プリンなどの
デコレーシ冒ン材として、捷たその材料中に混じて使用
することもできる〇
尚、例えば「粒状コーヒー」の場合、通常のコーヒー濃
度よりいく分濃い目の濃度のものに仕上げると「嗜好性
コーヒー飲料」とした場合の風味が一段とひき立つ。
「粒状紅茶」・「粒状ココア」の場合も同様である。Next, the small granules thus obtained are immersed in a liquid flavoring agent of your choice, such as coffee, cocoa, or black tea, so that the liquid flavoring agent is substituted and filled into the small granules. In this case, in about 30 minutes to 2 hours, the liquid flavoring agent will be replaced with fresh water and the liquid flavoring agent will completely fill the lumen of the small granular body, so collect it and take it out. ,
Put it in a container. A small amount of the same type of liquid flavoring agent may be placed in one of the containers, and the collection of small particles may be immersed in this liquid flavoring agent. The granular luxury product prepared in this manner is directly filled into a container and stored. This thing is
Scoop it up with a spoon and use it as is (instead of drinking coffee etc.)
) You can also enjoy it with food, and you can also enjoy ``granular coffee'' in coffee, ``granular black tea'' in black tea, etc.
Even if a palatability drink is made by adding a few grains of ``coffee granules'' or ``cocoa granules'' to milk, the flavor becomes even more outstanding. Furthermore, it can also be used as a decorating agent for puddings in cakes, etc. by mixing it with the ground ingredients. For example, in the case of "granular coffee", it is necessary to use one with a slightly darker concentration than normal coffee. When finished, the flavor becomes even more appealing when used as a ``palatable coffee drink''.
The same applies to "granular black tea" and "granular cocoa."
また、小粒状体の内腔内に清水を充したままにしておい
て適宜の液状嗜好料（濃度に通常より濃い目に調整して
おくとよい。これは小粒状体の添加量にもよるが等量添
加する場合濃度は通常２倍とするのが好ましい。）の中
に適宜量浸漬しておくと、内腔内の清水が液状嗜好料と
置換排出され上記と同様の・粒状嗜好品ないし嗜好性飲
料を製することができる。粒状嗜好品の液状嗜好料への
添加量は特に制限はない。In addition, leave the inner cavity of the small granules filled with fresh water and add an appropriate liquid flavoring agent (adjust the concentration to a higher concentration than usual. This will depend on the amount of the small granules added. (When adding the same amount, it is usually preferable to double the concentration.) When an appropriate amount is immersed in the solution, the fresh water in the lumen is replaced with the liquid taste food and discharged, resulting in the same granular taste food as above. Alternatively, it is possible to produce a preferable beverage. There is no particular restriction on the amount of the granular luxury food added to the liquid luxury food.
このようにして製した粒状嗜好品は、各種常用飲料中に
浸漬すると（アルギン酸カルシウム材の比重差により）
飲料の液に沈降するかまたは液中間を漂うような状態と
なる０これは好みの問題であるが、この小粒状体を飲料
の液表面に浮ヱさせたい場合には、内腔内に充す液状嗜
好料の中へ若干空気を含ませておくようにすればよい。When the granular luxury goods produced in this way are immersed in various common drinks (due to the difference in specific gravity of the calcium alginate material)
They either settle in the liquid of the beverage or float in the middle of the liquid. This is a matter of preference, but if you want these small particles to float on the surface of the liquid of the beverage, it is necessary to fill the inside of the lumen. A small amount of air may be added to the liquid taste food.
ところで、この粒状嗜好品は、内腔に液状嗜好料を充し
であるとはいうものの、これ等は、いわば「仮封」され
ている状態であるから、そのまましばらく放置すると、
小粒状体の内腔からコーヒーや紅茶等かにじみ出てくる
ことになりやすい。そこで上記のように同種（同じ味）
の嗜好料を少量添加しこの液状嗜好群中に多数の小粒状
体を集合物として浸漬した状態で保存すると、嗜好料の
にじみを防止することができる○もつきも、もともと「
飲料」として使用するものであるから、にじみを防止す
るはどのこともない。食感上皮膜を柔らかくしておく方
がよく、ことさら硬くするとかえって抵抗感を生ずるこ
とになるが、好みにより、このにじみをなくすようにす
ることもできる０
さらに、本発明に係る粒状嗜好品は、例えｄ脂溶性色素
を最初の芯液の中に少量混じておく等の方法によりそれ
ぞれ着色しておくことができる。このようにすると、嗜
好性飲料としたときに２色以上に色分けした状態で賞味
することができる。By the way, although the lumen of these granular luxury goods is filled with a liquid taste agent, they are in a so-called "temporarily sealed" state, so if you leave them as they are for a while,
Coffee, tea, etc. tend to ooze out from the inner cavity of the small granules. Therefore, as above, the same species (same taste)
Adding a small amount of flavoring agent and storing a large number of small particles immersed in this liquid flavoring agent as an aggregate can prevent the flavoring agent from oozing.
Since it is used as a beverage, there is nothing that can be done to prevent smearing. It is better to keep the texture epithelial membrane soft, and if it is made too hard, it will create a sense of resistance, but depending on your preference, you can eliminate this oozing.Furthermore, the granular luxury product according to the present invention They can be colored, for example, by mixing a small amount of a fat-soluble dye into the initial core solution. In this way, when it is made into a recreational drink, it can be enjoyed in a state where it is divided into two or more colors.
本発明の製法は、以上説明したとおり、きわめて簡単な
方法により、アルギン酸カルシウム−１小粒状体で液状
嗜好料を被包”することができ、したがって、従来には
見られない、［粒状のコ−ヒー」、「粒状の紅茶」等を
簡単に作り出すことができる。As explained above, the production method of the present invention allows liquid flavoring agent to be encapsulated in calcium alginate-1 small particles using an extremely simple method. - It is possible to easily produce "black tea", "granular black tea", etc.
尚、本発明においてチはすべて重量％である。In the present invention, all ``chi'' are % by weight.
製造例
イ）塩化カルシウム０．７ ％ （無水塩換算）とキサ
ンタンガム０．６ ％とを含むぶどう糖の１５チ水溶液
を調製した芯液（糖度１５％、比重１．０５）とする。Production Example A) A core solution (sugar content 15%, specific gravity 1.05) was prepared from a 15% aqueous solution of glucose containing 0.7% calcium chloride (calculated as anhydrous salt) and 0.6% xanthan gum.
口）この芯液１ｉ ０．８ ％アルギン酸ナトリウム溶
液の流れの中に少しずつ滴下、約１３０秒間沈降させつ
つ移動させ末端に於て小粒状体粒径平均６ＩＩ１１をア
ミで捕え上からシャワーをかけて水洗する。) Drop this core liquid 1i little by little into the flow of 0.8% sodium alginate solution, let it settle for about 130 seconds and move it, and at the end, catch the small particles with an average particle size of 6II11 with a net and shower from above. Wash with water.
ハ）水洗したものに、清水入り水槽中に投じ１時間〜２
時間水晒ししてワ腔内に清水を充した小粒状体を得る。c) After washing, pour it into a tank filled with fresh water for 1 to 2 hours.
It is exposed to water for a period of time to obtain small granules whose cavities are filled with fresh water.
二）得ｑれた小粒状体はコーヒー抽出液中に２時間浸漬
し「粒状コーヒー」とした。2) The obtained small granules were immersed in coffee extract for 2 hours to obtain "granular coffee."
ホ） 得られた「粒状コーヒー」を容器の中に集め、加
熱殺菌して保存した。e) The obtained "granular coffee" was collected in a container, heat sterilized, and stored.
へ）この粒状コーヒー約３０粒を、通常のコーヒー液１
カツプ分の中に添加１−１嗜好性コーヒー飲料を製１−
だ。) Add about 30 of these granulated coffee to 1 part of regular coffee liquid.
Addition into cup 1-1 Preparation of palatable coffee beverage 1-
is.
ト）′また、この粒状コーヒー約３０粒を、通常の牛乳
１力ツプ分の中に添加し、嗜好性ミルクコーヒー飲料を
製した。g)' Approximately 30 grains of this granular coffee were added to one tablespoon of regular milk to produce a preferable milk coffee beverage.
Claims (2)
ルシウム材小粒状体からなることを特徴とする粒状嗜好
品。(1) A granular luxury product characterized by being composed of small granules of calcium alginate material whose inner cavity is filled with a liquid taste group.
ウム材小粒状体から々る粒状嗜好品を、常用飲料の中に
適宜量浸漬してなることを特徴とする嗜好性飲料。(2) A palatable beverage characterized by immersing an appropriate amount of a granular granular granule made from small granules of calcium alginate material, the inner cavity of which is filled with a liquid granule, into a regular beverage.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57102976A JPS58220674A (en) | 1982-06-17 | 1982-06-17 | Granular table luxury and luxury drink made therefrom |
| DE3319181A DE3319181C2 (en) | 1982-05-27 | 1983-05-27 | Process for the manufacture of capsules containing liquid food or beverages as a core |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57102976A JPS58220674A (en) | 1982-06-17 | 1982-06-17 | Granular table luxury and luxury drink made therefrom |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58220674A true JPS58220674A (en) | 1983-12-22 |
| JPH0238187B2 JPH0238187B2 (en) | 1990-08-29 |
Family
ID=14341768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57102976A Granted JPS58220674A (en) | 1982-05-27 | 1982-06-17 | Granular table luxury and luxury drink made therefrom |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58220674A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009165430A (en) * | 2008-01-18 | 2009-07-30 | Suntory Holdings Ltd | Jelly-containing beverage |
| ES2345601A1 (en) * | 2010-05-04 | 2010-09-27 | Oriol Castro Projectes S.L. | Method for the encapsulation of a food product, and food product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534054A (en) * | 1978-08-31 | 1980-03-10 | Q P Corp | Preparation of globular food |
-
1982
- 1982-06-17 JP JP57102976A patent/JPS58220674A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534054A (en) * | 1978-08-31 | 1980-03-10 | Q P Corp | Preparation of globular food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009165430A (en) * | 2008-01-18 | 2009-07-30 | Suntory Holdings Ltd | Jelly-containing beverage |
| ES2345601A1 (en) * | 2010-05-04 | 2010-09-27 | Oriol Castro Projectes S.L. | Method for the encapsulation of a food product, and food product |
| WO2011138478A1 (en) | 2010-05-04 | 2011-11-10 | Oriol Castro Projectes, S.L. | Method for the encapsulation of a food product, and food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0238187B2 (en) | 1990-08-29 |
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