JP7788871B2 - Soy sauce processed products, processed aqueous liquid foods, and their cooked products and manufacturing methods - Google Patents

Description

The present invention relates to processed soy sauce products and methods for producing the same. Furthermore, the present invention relates not only to processed soy sauce products, but also to processed aqueous liquid foods obtained by processing aqueous liquid foods such as vinegar and coffee, methods for producing the same, and cooked foods using the processed aqueous liquid foods and methods for producing the same.

Conventionally, soy sauce processed products include pink seasonings made with red coloring, fish sauces made with tuna or other fish sauces, and soy sauce seasonings in liquid form as well as sheet or powder form (see, for example, Patent Document 1).

Patent No. 6721994

The emergence of the pink seasoning and fish sauce described in Patent Document 1 has led to an expansion of the range of dishes in which soy sauce-based products can be used.

However, to stimulate even more demand, it would be desirable to make a different impact as a processed soy sauce product than before.

Therefore, the first object of the present invention is to solve the above-mentioned problems and provide a soy sauce processed product with an impressive appearance and texture, as well as a method for producing the same.

Furthermore, in order to stimulate further demand for water-based liquid foods other than soy sauce, it would be desirable to make a different impact than before.

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

In addition, liquid foods such as soy sauce must be placed in separate containers when preparing dishes such as gyoza, which can be inconvenient when putting these dishes in bento lunches or serving them at parties. Even if attempts are made to incorporate the liquid food into the dish to avoid this problem, it can be difficult to do so as it can seep out of the gyoza skin. Furthermore, if the liquid remains in liquid form, there is the problem that too much can be added to the dish, leading to overconsumption and being unhealthy. Furthermore, to further stimulate demand, it would be desirable to create an impact different from what has been achieved so far.

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

To achieve the first objective, the present inventors investigated encapsulation using the orifice method, which is used in the production of artificial salmon roe. The orifice method involves mixing the substance to be encapsulated (core substance) with a polymer, and then dripping the core substance mixed with the polymer into a hardening liquid that reacts with the polymer to cause gelation. As a result, the droplets become rounded due to surface tension, and their surfaces rapidly gel, resulting in encapsulation. However, even when using the conventional orifice method, it was discovered that the soy sauce liquid could not be encapsulated and encapsulated. Therefore, through trial and error, they devised ways to maximize the concentration of the polymer and hardening liquid, but although capsules could be formed, they quickly separated from the water, resulting in leakage of the soy sauce liquid. Therefore, the present inventors changed their approach and, through further trial and error, completed the present invention.

Furthermore, in order to achieve the second objective, the inventors of the present application, based on the findings obtained as a result of the above-mentioned trial and error, became convinced that the above-mentioned concept could be applied not only to soy sauce but also to aqueous liquid foods in general. After further trial and error, they completed the present invention as an invention for a processed product and a method of manufacturing the same that is applicable to aqueous liquid foods in general.

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

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

According to the first aspect of the present invention, a soy sauce processed product can be obtained that has a capsule-like shape and allows the color of the soy sauce liquid inside to be seen through, and has a different appearance and texture from liquid, powder, or sheet-like soy sauce processed products, making it possible to produce a soy sauce processed product with an impactful appearance and texture. Furthermore, the soy sauce liquid is encapsulated, and the encapsulated soy sauce liquid can be prevented from seeping out and immediately losing water, thereby achieving encapsulation of the soy sauce liquid. By treating the soy sauce liquid in an anionic state with alginic acid with an aqueous chitosan solution that has a cationic charge, a soy sauce processed product with a soy sauce liquid capsule with a reinforced membrane can be produced.

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

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

It is preferable that the sodium alginate aqueous solution be adjusted to a pH of 8 or higher. This allows for the production of processed soy sauce products made from soy sauce liquid capsules with improved coating strength and reduced brittleness.

It is preferable that ethanol be added to the sodium alginate aqueous solution. This improves yield. When combined with the chitosan addition step, this improves the breaking strength of the coating and reduces brittleness.

The soy sauce liquid is a liquid containing a thickener,
the sodium alginate concentration in the sodium alginate aqueous solution in the dropping step is 0.5 to 1 wt %,
The chitosan concentration in the chitosan aqueous solution is preferably 0.1 to 0.5 wt %, which allows for the formation of capsules with high sphericality and stability, and prevents astringency in taste and reduces the need for excessive labor in production.

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

According to the second aspect of the present invention, a soy sauce product with a capsule-like shape that allows the color of the soy sauce liquid inside to be seen through the capsule allows for a different appearance and texture from liquid, powder, or sheet-type soy sauce products, resulting in a soy sauce product with an impactful appearance and texture. It is also possible to prevent the product from synergizing immediately after encapsulation. It also allows for different uses than conventional liquid, powder, and sheet-type soy sauce, broadening the range of dishes it can be used in. It also prevents the soy sauce liquid from seeping out due to syneresis, and it can also prevent syneresis from occurring from food due to osmotic pressure differences, making it possible to create dressings with new textures. It also allows for in-mouth cooking by crushing the capsule in the mouth, providing new flavors and textures and offering a new dining experience. It is also expected to be effective in reducing salt intake, as it can reduce the use of seasonings more than necessary.

It is also preferable that the coating further contains pectin. This increases the thickness of the coating and strengthens the crunchy texture.

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

Examples of aqueous liquid foods include soy sauce, condensed milk, various types of vinegar, white soup stock, carbonated alcoholic drinks, lemon juice, coffee, carbonated fruit drinks, sake, water, etc.

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

It is preferable that the sodium alginate aqueous solution be adjusted to a pH of 8 or higher and contain ethanol.

The viscosity of the food solution is preferably 8.6×10 ² mPas or more and 3.8×10 ⁷ mPas or less.

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

It is also preferable that the food solution contains a thickener. Examples of thickeners include gelatin, xanthan gum, guar gum, carrageenan, gum arabic, and potato starch.

In order to achieve the second object described above, the fourth aspect of the present invention provides a processed aqueous liquid food product characterized by being a capsule in which an aqueous liquid food is encapsulated within a calcium alginate coating.

It is also preferable that the calcium alginate coating contains chitosan, which adds a pleasant, crunchy texture to the food.

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

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

In order to achieve the third object, the seventh aspect of the present invention provides a cooked product obtained by further boiling, steaming, or baking the cooked product according to the fifth or sixth aspect of the present invention.

The present invention can provide soy sauce processed products with an impressive appearance and texture, and a method for producing the same. The present invention can also provide aqueous liquid processed food products with an impressive appearance and texture, and a method for producing the same. Furthermore, the present invention can provide cooked products that are highly convenient and have an impressive appearance and texture, and a method for producing the same.

FIG. 10 is an image diagram of a dropping step. FIG. 1 is an image diagram showing repeated chitosan addition treatment. 1 is a photograph showing the relationship between sodium alginate concentration and capsule shape. 1 is a photograph showing the relationship between calcium lactate concentration and capsule shape. FIG. 1 is a characteristic diagram showing the relationship between pH and capsule hardness. FIG. 1 is a characteristic diagram showing the relationship between ethanol concentration and capsule hardness/height. FIG. 1 is a characteristic diagram showing the relationship between chitosan concentration and capsule hardness/height. FIG. 1 is a characteristic diagram showing the relationship between the number of repetitions of chitosan treatment and capsule hardness/height. FIG. 10 is a diagram showing the results of a sensory evaluation. 10 is a photograph showing the relationship between the addition of sodium alginate and ethanol and capsule shape. 1 is a photograph showing the relationship between the addition of a thickener and ethanol and capsule shape. Photographs showing the types of aqueous liquid foods and the encapsulation state. 1 is a photograph showing the viscosity and encapsulation state of an edible solution using gum arabic as a thickener. 10 is a photograph showing the viscosity and encapsulation state of an edible solution using potato starch as a thickener. 1 is a photograph showing the viscosity and encapsulation state of an edible solution containing carrageenan as a thickener. FIG. 10 is a diagram showing the capsule remaining state and remaining rate in the food.

The present invention will be explained in detail below using examples, but the present invention is not limited to these.

The soy sauce processed product and its manufacturing method of this example are as follows. The manufacturing method of this soy sauce processed product made it possible to encapsulate soy sauce liquid. Furthermore, the soy sauce processed product shown in the manufacturing example, which was made using this manufacturing method, was able to provide new uses as a soy sauce processed product and make an unprecedented impact.

Furthermore, in addition to the above-mentioned examples of soy sauce processed products and manufacturing methods thereof, other examples of processed aqueous liquid foods and manufacturing methods thereof are as follows. The manufacturing method of the processed aqueous liquid food product of this example was able to achieve encapsulation of the aqueous liquid food. Furthermore, the processed aqueous liquid food products shown in the manufacturing examples made using this manufacturing method were able to have new uses and make an unprecedented impact.

Furthermore, the cooked product and manufacturing method of this example, which utilizes the above-described example of the processed aqueous liquid food product and manufacturing method thereof, are as follows. The manufacturing method of this example of the processed aqueous liquid food product utilizes the above-described example of the processed aqueous liquid food product, and was able to realize a cooked product containing an encapsulated aqueous liquid food. Furthermore, the cooked product shown in the manufacturing example, which was created using this manufacturing method, was highly convenient and made an impact never before seen.

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

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

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

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

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

Potassium carbonate is an ingredient in the food additive "kansui." It is difficult to raise the pH above 11 with food alkalizing agents containing potassium carbonate. While sodium hydroxide can raise the pH even higher, its use in food is restricted, so a pH of 8 to 11 is preferable. Any salt that can be used as a food additive does not have to be kansui.

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

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

When encapsulating, if the dripped liquid cannot overcome the surface tension of the polymer liquid, the dripped liquid will spread on the surface of the polymer liquid, which can result in poor yield. However, adding alcohol reduces the surface tension of the polymer liquid, thereby improving encapsulation yield.

(Step 200: Preparation of soy sauce solution containing hardener)
The hardening agent is mixed with the soy sauce liquid and dissolved to prepare a soy sauce solution containing the hardening agent. This soy sauce solution becomes the liquid encapsulated in the soy sauce liquid capsules (core material).

A calcium salt used in food products was used as the hardening agent. Examples of calcium salts include calcium lactate, calcium chloride, and calcium gluconate. Of these, calcium lactate is preferred as it has almost no effect on the taste.

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

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

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

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

Thickeners may be added in this step not only to soy sauce but also to aqueous liquid foods in general. The preferred thickeners and their ratios described above are examples for fish sauce and raw soy sauce, but are not limited to these for aqueous liquid foods in general. Potato starch, for example, is used as a thickener to adjust the viscosity of aqueous liquid foods (e.g., various types of vinegar, white stock, carbonated alcoholic beverages, lemon juice, coffee, carbonated fruit drinks, sake, water, etc.) using the method described above to complete a food solution containing a hardener. Many thickeners melt when heated, so to prevent deterioration of the aqueous liquid food due to heating and to prevent components contained in the aqueous liquid food from affecting the viscosity adjustment of the thickener, it is preferable to add some or all of the aqueous liquid food later. Specifically, it is preferable to combine steps 200 and 210, first dissolving a specified hardener in water or the aqueous liquid food, then adding and dissolving a thickener at twice the final concentration, and then gradually adding the aqueous liquid food and mixing until uniform.

As a result of consideration based on various experiments, the inventors have found that the viscosity of a food solution containing a calcium salt and an aqueous liquid food is preferably adjusted to 8.6 x ¹⁰² mPas or more and 3.8 x ¹⁰⁷ mPas or less, and more preferably 3.5 x ¹⁰⁴ mPas or more and 5.8 x ¹⁰⁵ mPas or less, by adding a thickener. Thickeners that can be used for aqueous liquid foods other than soy sauce solutions include, but are not limited to, gelatin, xanthan gum, guar gum, carrageenan, gum arabic, and potato starch.

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

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

This is true not only for soy sauce solution, but also for aqueous liquid foods in general. The preferred volumes and other information mentioned above are examples for soy sauce solution, but are not limited to these for aqueous liquid foods in general. Figure 1 is an image of the dripping step. The liquid being dripped from above in Figure 1 is a food solution (encapsulated liquid) containing a hardener. The encapsulated liquid is the food solution prepared in step 200, and if the aqueous liquid food used as an ingredient for the food solution has a low viscosity, it is preferable to add step 210 to step 200.

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

If the specific gravity of the inclusion liquid is too low to sink into the outer liquid, stir the outer liquid to allow the inclusion liquid particles to sink.

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

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

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

If the rinsing is incomplete, the capsules will stick together, and the flavor tends to weaken if the rinsing is repeated, so it is best to rinse the capsules in one go using a large amount of water.

(Step 600: Chitosan Addition Step)
The capsules washed in step 500 were placed in an aqueous chitosan solution containing lactic acid and allowed to stand at room temperature for approximately 30 seconds with occasional stirring, followed by one water wash in the same manner as in step 500. The concentration of lactic acid in the aqueous chitosan solution was 0.5 wt %.

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

Note that step 600 is referred to as the chitosan re-addition step when it is performed again after step 800, which will be described later.

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

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

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

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

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

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

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

Such cooked products can be stored at room temperature or refrigerated. In the case of edible skin that can be eaten raw, it can be eaten as is.

Furthermore, after sealing, the product may be cooked. Preferred cooking methods include boiling, steaming, and baking.

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

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

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

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

In Production Example 2, the membrane was strengthened, so the capsules did not break even when subjected to physical impacts such as scooping with a spoon or picking up with chopsticks, improving ease of handling. The texture was smooth and jelly-like, and was almost the same as that of Production Example 1. If you want to create a harder texture to suit the food you want to combine it with, such as a texture that breaks the capsule like artificial salmon roe, it is desirable to make the membrane even harder. When the capsules in Production Example 1 were placed on a flat surface, they flattened out, but in Production Example 2 they maintained a certain degree of roundness.

In Production Example 2, a processed soy sauce product was produced using soy sauce liquid capsules with improved coating breaking strength and reduced brittleness.

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

In Production Example 3, a processed soy sauce product was obtained from soy sauce liquid capsules with reinforced membranes, resulting in an improved yield.

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

Production Example 4 produced a chewy texture and was strong enough that the capsules hardly broke even when stirred with a metal spoon or chopsticks. The addition of collagen also improved the appearance, giving the capsules a glossy finish and allowing them to maintain their spherical shape to some extent even when they overlapped. However, it was not as strong as artificial salmon roe.

In Production Example 4, a capsule-shaped soy sauce product was obtained, allowing the color of the soy sauce liquid inside to be seen through the capsule. This product has a different appearance and texture from liquid, powder, and sheet-like soy sauce products, resulting in a soy sauce liquid capsule with a striking appearance and texture. Furthermore, the soy sauce liquid was encapsulated and prevented from immediately synergizing after encapsulation, enabling the encapsulation of soy sauce liquid. By treating the anionic soy sauce with an aqueous chitosan solution, which carries a cationic charge, the membrane was strengthened and the capsules were prevented from sticking together. A collagen coating was formed on the capsules, preventing the capsules from sticking together even when overlapping. This allows for different uses for the soy sauce product than conventional liquid, film, and powder soy sauces, broadening the range of cooking possibilities. Furthermore, by preventing the encapsulated soy sauce liquid from leaking and preventing syneresis from food due to osmotic pressure differences, dressings with a new texture can be created. Additionally, by mashing it in the mouth, it is possible to cook it in your mouth, offering new flavors and textures and offering a new eating experience.

Production Example 4 is a processed soy sauce product consisting of capsules containing soy sauce liquid enclosed within a calcium alginate coating containing chitosan. The calcium alginate coating is thought to be strengthened by being covered with a chitosan coating.

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

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

In Production Example 5, by repeating step 600 two or more times with step 800 in between, the capsule coating was thick enough that the transparent coating was visible to the naked eye.

It is thought that the chitosan coating gives the capsules a cationic charge in aqueous solution. Then, by treating them with an aqueous solution of pectin, an anionic coating agent, followed by an aqueous solution of alginate, an anionic coating agent, and then coating them with chitosan again, the membrane is thought to be strengthened.

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

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

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

In Production Example 5, a capsule-shaped soy sauce product was obtained, through which the color of the liquid soy sauce inside could be seen through the product. The soy sauce product has a different appearance and texture from liquid, powder, or sheet-shaped soy sauce products, making for an impactful appearance and texture. Furthermore, the coating was thickened, resulting in a liquid soy sauce capsule with a more crunchy texture.

Production Example 5 is a processed soy sauce product consisting of capsules containing soy sauce liquid enclosed within a calcium alginate coating containing chitosan and pectin. The calcium alginate coating is strengthened by being covered with a chitosan coating, and the coating is further strengthened by adding chitosan multiple times, sandwiching treatment with an aqueous pectin solution and treatment with sodium alginate. In Production Example 5, multiple layers of coating are formed that cover the soy sauce solution, and it is believed that pectin is also included as a component that forms the coating.

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

In Production Example 6, a processed soy sauce product was produced that was capsule-shaped, allowing the color of the soy sauce liquid inside to be seen through the capsule, making for an impactful appearance and texture. The coating had improved breaking strength and reduced brittleness, resulting in a processed soy sauce product in the form of a soy sauce liquid capsule.

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

In Production Example 7, a processed soy sauce product with a capsule shape, through which the color of the soy sauce liquid inside could be seen through, was produced, which had an impact in appearance and texture, and the breaking strength of the coating was improved, reducing brittleness. Also, the yield was better than in Production Example 4.
[Production Example 8]
Production Example 8 was carried out in accordance with steps 100, 120, 200, 300, 400, 500, 600, 800, 600, 800, 600, 700, and 900. In step 120, ethanol was added to the aqueous sodium alginate solution to a final concentration of 5 v%. The effect of repeated chitosan addition obtained in Production Example 5 was also confirmed in Production Example 8.

In Production Example 8, capsules were obtained that were capsule-shaped and allowed the color of the soy sauce liquid inside to be seen through, making for an impressive appearance and texture. A processed soy sauce product was achieved using soy sauce liquid capsules that were thicker than those in Production Example 7 and had a more crunchy texture. Furthermore, the yield was better than in Production Example 5.

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

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

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

In Manufacturing Examples 11 and 12, the sodium alginate concentration of the sodium alginate aqueous solution in step 100 was 0.5 wt%, and in step 210, a 10 wt% gelatin aqueous solution was used as the thickener. The solution has a concentration that does not solidify at room temperature, but is thick enough. The addition of gelatin made encapsulation possible.

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

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

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

In Production Example 12, where the inclusions were light soy sauce and no ethanol was added to the outer liquid, the coating became jelly-like, but was strong enough to be scooped up with a metal spoon.

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

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

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

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

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

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

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

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

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

[Production Example 18]
In Production Example 18, white dashi was used as the aqueous liquid food.

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

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

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

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

In Production Example 22, when the thickener was added dropwise in step 300, the concentration of the thickener was adjusted so that the viscosity of the food solution containing the calcium salt and the aqueous liquid food was 3.5×10 ⁴ mPas.

In Production Examples 22 to 35, the viscosity values were measured as follows:

Viscosity was measured using a rheometer (Anton Paar: MCR302) with a 12 mm diameter cone-shaped jig. Measurement conditions included a temperature of 25°C and a shear rate varying from 0.5 to 0.001 (1/s). A graph was created with viscosity on the vertical axis and shear rate on the horizontal axis, and the viscosity at a shear rate of 0.01 (1/s) was used as the viscosity value for the substance by fitting with a linear function.

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

[Production Example 23]
In Production Example 23, the concentration of the thickener was adjusted so that the viscosity of the food solution was 7.8×10 ⁴ mPas.

[Production Example 24]
In Production Example 24, the concentration of the thickener was adjusted so that the viscosity of the food solution was 7.8×10 ⁴ mPas or more and 2.7×10 ⁷ mPas or less.

[Production Example 25]
In Production Example 25, the concentration of the thickener was adjusted so that the viscosity of the food solution was 2.7×10 ⁷ mPas.

[Production Example 26]
In Production Example 26, the concentration of the thickener was adjusted so that the viscosity of the food solution was 3.8×10 ⁷ mPas.

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

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

In Production Example 27, the concentration of the thickener was adjusted so that the viscosity of the food solution was 8.4×10 ³ mPas.

[Production Example 28]
In Production Example 28, the concentration of the thickener was adjusted so that the viscosity of the food solution was 2.1×10 ⁴ mPas.

[Production Example 29]
In Production Example 29, the concentration of the thickener was adjusted so that the viscosity of the food solution was 2.1×10 ⁴ mPas or more and 5.1×10 ⁵ mPas or less.

[Production Example 30]
In Production Example 30, the concentration of the thickener was adjusted so that the viscosity of the food solution was 5.1×10 ⁵ mPas.

[Production Example 31]
In Production Example 31, the concentration of the thickener was adjusted so that the viscosity of the food solution was 5.8×10 ⁵ mPas.

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

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

In Production Example 32, the concentration of the thickener was adjusted so that the viscosity of the food solution was 8.6×10 ² mPas.

[Production Example 33]
In Production Example 33, the concentration of the thickener was adjusted so that the viscosity of the food solution was 8.6×10 ² mPas or more and 9.7×10 ² mPas or less.

[Production Example 34]
In Production Example 34, the concentration of the thickener was adjusted so that the viscosity of the food solution was 9.7×10 ² mPas.

[Production Example 35]
In Production Example 35, the concentration of the thickener was adjusted so that the viscosity of the food solution was 6.1×10 ⁵ mPas.

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

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

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

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

[Production Example 39]
Production Example 39 is a cooked product obtained by baking Production Example 36. More specifically, it is a cooked product obtained by heating it for 3 minutes in a frying pan heated to 220°C and then steaming it.

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

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

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

[Production Example 43]
Production Examples 43 to 49 are cooked products obtained by enclosing ten 30 μL capsules of Production Example 16 and minced pork in gyoza skin, an example of an edible skin, thereby encapsulating the capsules and other solid foods together. Production Example 43 is a cooked product up to the wrapped state.

In Production Example 43, flavored capsules are placed inside the wrapper along with the solid food, eliminating the need to prepare a separate seasoning liquid when eating the cooked product encasing the solid food, making it highly convenient and expanding the range of dishes it can be made with. Furthermore, as described below, the cooked product of Production Example 43 has a high capsule retention rate even when cooked by heating, such as boiling, steaming, baking, or frying, so when chewed, the encapsulated liquid pops out of the capsule, adding a new flavor. Furthermore, it is highly convenient because there is no need to prepare a separate container for seasoning liquid when putting the cooked product encasing the solid food in a lunch box, and there is no need to prepare a separate plate or other container for seasoning liquid when serving the cooked product encasing the solid food at a party. Furthermore, if an edible wrapper that can be eaten raw (such as a fresh spring roll wrapper or crepe wrapper) is used instead of the gyoza wrapper, the product can be eaten as is.

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

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

[Production Example 46]
Production Example 46 is a cooked product obtained by baking Production Example 43. More specifically, it is a cooked product obtained by heating it for 3 minutes in a frying pan heated to 220°C and then steaming it.

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

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

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

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

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

However, if the sodium alginate concentration (final concentration) in the sodium alginate aqueous solution is 2 wt%, it takes time and effort to prepare the aqueous solution, making it difficult to create. At 1 wt%, the coating becomes thick and jelly-like, and the texture of the encapsulated liquid popping out (the popping sensation) is no longer achieved, but capsules can still be formed.

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

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

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

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

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

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

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

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

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

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

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

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

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

Capsule hardness measurements using breaking load and brittle load, and capsule height measurements were performed in the same manner as in Experiment 4.

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

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

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

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

If the capsules were not treated with pectin, they would stick together and resemble balls, but with pectin treatment, they were able to form a coating while preventing sticking.

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

Based on the results obtained, it is preferable to perform chitosan treatment multiple times, with pectin and alginate treatments in between, rather than performing it once. In terms of improving hardness, performing it twice is preferable, and in terms of improving sphericity and film thickness, performing it three times is even more preferable.

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

In the sensory evaluation, the capsules were rated as significantly harder when chitosan was added at 0.5 wt% (Production Example 7) compared to when chitosan was added at 0 wt% (Production Example 1). Furthermore, in the sensory evaluation, the capsules were rated as being harder after the third test (Production Example 8) compared to when no chitosan treatment was used (Production Example 1). Regarding taste, the capsules after the third test (Production Example 7) were rated as having a weaker flavor than those without chitosan treatment (Production Example 1) and the first test (Production Example 8). It is believed that the flavor weakens with repeated washing with water.

Based on the results obtained, from the perspective of texture and hardness, chitosan treatment is preferable, and multiple treatments are even more preferable. Furthermore, from the perspective of taste, repeated chitosan treatments require the inclusions to have a stronger flavor than when chitosan treatment is not performed.

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

When using undiluted light soy sauce as the soy sauce liquid, it was difficult to stably form capsules using a 0.5 wt% sodium alginate aqueous solution. Adding ethanol further reduced the surface tension, making it difficult to form capsules.

In Production Example 9, which used a 1.0 wt% sodium alginate aqueous solution, nearly round capsules were formed. However, membrane hardening occurred, resulting in the formation of a tail.

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

Based on the results obtained, when using undiluted light soy sauce as the soy sauce liquid, in step 100, a sodium alginate concentration (final concentration) of 1 wt% in the sodium alginate aqueous solution is preferable to 0.5 wt%.

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

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

When a light soy sauce concentrate was used as the soy sauce solution, the core substance (soy sauce solution) spread on the surface of the polymer solution at gelatin concentrations of 2.5 and 5 wt%, and did not sink. In Production Example 12, which used a 10 wt% gelatin aqueous solution, encapsulation was possible, but because no ethanol was added, round capsules were formed while submerged in the polymer solution, but once they reached the bottom of the polymer solution, they hardened and took on a Daruma-like shape.

In Production Example 11, where ethanol was added, encapsulation was possible. At gelatin concentrations of 2.5 and 5 wt%, the gelatin sank to the bottom and tended to be round, but complete capsules could not be formed.

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

<Experiment 10>
Figure 12 is a photograph showing the type of aqueous liquid food and the encapsulation state. The photograph in the top right of Figure 12 is for Production Example 14, the top center is for Production Example 15, the middle right is for Production Example 16, the middle center is for Production Example 17, the middle left is for Production Example 18, the bottom right is for Production Example 19, the bottom center is for Production Example 20, and the bottom left is for Production Example 21, at step 900. All of the encapsulated food products were able to be encapsulated into beautiful spherical shapes, which are visually impactful and aesthetically pleasing.

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

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

Figure 15 is a photograph showing the viscosity and encapsulation state of an edible solution using carrageenan as a thickener. From the left (bottom) of Figure 15, the photographs are of Production Example 32 (3-a), Production Example 33 (3-b), Production Example 34 (3-c), an example (3-d) adjusted to a viscosity between Production Examples 34 and 35, and Production Example 35 (3-e). The examples have higher viscosities going from left (bottom) to right (top). From the perspective of achieving encapsulation that impacts appearance and texture, when carrageenan is used as a thickener, the viscosity of the food solution is preferably 8.6 x ¹⁰² mPas or more and 6.1 x ¹⁰⁵ mPas or less, and more preferably 8.6 x ¹⁰² mPas or more and 9.7 x ¹⁰² mPas or less.

13 to 15, from the perspective of achieving encapsulation that impacts appearance and texture, the viscosity of the food solution for all thickeners is preferably 8.6 x ¹⁰² mPas or more and 3.8 x ¹⁰⁷ mPas or less, and more preferably 3.5 x ¹⁰⁴ mPas or more and 5.8 x ¹⁰⁵ mPas or less. It is known that the concentration at which a thickener becomes viscous changes depending on the molecular structure when hydrated. However, after trial and error, a viscosity range suitable for encapsulation was found for gum arabic (molecular structure: spheroid), potato starch (starch molecular structure: linear chain), and κ (kappa) carrageenan (molecular structure: double helix). The viscosity of the food solution that serves as the encapsulated liquid is preferably higher than the viscosity of the sodium alginate aqueous solution that serves as the external liquid.

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

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

According to this example, it is possible to produce aqueous liquid processed food products that have an impressive appearance and texture. It is also possible to encapsulate aqueous liquid processed food products.

This example makes it possible to produce a highly convenient cooked product with an impressive appearance and texture. It also makes it possible to produce a cooked product that contains an encapsulated aqueous liquid food product while still encapsulated.

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

Claims (8)

a dropping step of dropping a soy sauce solution containing a calcium salt and a soy sauce liquid into an aqueous sodium alginate solution to form capsules;
a water washing step of washing the capsule with water;
Then, a chitosan addition step of placing the capsule in an aqueous chitosan solution containing lactic acid;
A method for producing a soy sauce processed product, comprising: After the chitosan addition step,
a chitosan re-addition pretreatment step in which the capsules are washed with water and placed in a pectin solution, and then washed with water and placed in a sodium alginate aqueous solution;
Thereafter, the capsules are washed with water and placed in an aqueous chitosan solution containing lactic acid, thereby adding chitosan again;
2. The method for producing a soy sauce processed product according to claim 1, wherein the above steps are repeated one or more times. The method for producing a soy sauce product according to claim 1 or 2, characterized in that the sodium alginate aqueous solution is adjusted to a pH of 8 or higher. The method for producing a soy sauce product according to any one of claims 1 to 3, characterized in that ethanol is added to the sodium alginate aqueous solution. The soy sauce liquid is a liquid containing a thickener,
the sodium alginate concentration in the sodium alginate aqueous solution in the dropping step is 0.5 to 1 wt %,
5. The method for producing a soy sauce product according to claim 1, wherein the chitosan concentration in the aqueous chitosan solution is 0.1 to 0.5 wt %. A soy sauce processed product characterized by capsules containing soy sauce liquid enclosed within a calcium alginate coating containing chitosan. The soy sauce product according to claim 6, characterized in that the coating further contains pectin. a dropping step of dropping a food solution containing a calcium salt and an aqueous liquid food into an aqueous sodium alginate solution to form capsules;
a water washing step of washing the capsule with water;
Including,
A method for producing an aqueous liquid food product, characterized in that the sodium alginate aqueous solution is adjusted to a pH of 8 or higher and contains ethanol .