Method for preparing fish-egg-like edible products
AssigneeQ.P. Corporation
InventorTsunesuke Ueda
Life of this patent
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Abstract
A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein comprising surrounding a viscous emulsion consisting of the viscous fluid and the oil material with calcium alginate membranes and separating the viscous emulsion into the viscous fluid and the oil material and the fish-egg-like edible product.
Claims19
A method for preparing fish-egg-like edible products comprising capsules consisting of membranes of calcium alginate containing separate aqueous and oil phases in each said capsule comprising
- a. preparing a viscous emulsion comprising a viscous fluid consisting of a viscosity imparting agent and water, a calcium salt, and an oil material,
- b. forming capsules by dropping droplets of said emulsion into an alginate water solution and thereby surrounding said emulsion droplets with membranes of calcium alginate, and
- c. separating said emulsion in said capsules into an aqueous phase consisting of said viscous fluid and an oil phase consisting of said oil material by heating said capsules to at least 45.degree. C. for a time sufficient to cause said separating.
A method for preparing fish-egg-like edible products comprising capsules consisting of membranes of calcium alginate containing separate aqueous and oil phases in each said capsule comprising
- a. preparing a viscous emulsion comprising a viscous fluid consisting of a viscosity imparting agent and water, a pasted starch, a calcium salt, and an oil material,
- b. forming capsules by dropping droplets of said emulsion into an alginate watar solution and thereby surrounding said emulsion droplets with membranes of calcium alginate, and
- c. separating said emulsion in said capsules into an aqueous phase and an oil phase by soaking said capsules in an aqueous solution of amylase at a temperature and for a time sufficient to degrade said pasted starch and cause said separating.
A method for preparing fish-egg-like edible products comprising capsules consisting of membranes of calcium alginate containing separate aqueous and oil phases in each said capsule comprising
- a. preparing a viscous emulsion comprising a viscous fluid consisting of a viscosity imparting agent and water, pasted starch, a calcium salt, and an oil material,
- b. forming capsules by dropping droplets of said emulsion into an alginate water solution containing sufficient amylase to subsequently degrade said pasted starch and thereby surrounding said emulsion droplets with membranes of calcium alginate, and
- c. preparing capsules having said aqueous phase and said oil phase separately contained by soaking said capsules in water at a temperature and for a time sufficient to degrade said starch and cause said separating.
Dependencies are inferred from the claim text.