Method for production of alginic acid capsule with cheese and food with it

• Main Authors: LIM YOUNG SOON, KIM DAE JUNG, KIM JI YOUN, CHOE MYEON, KIM TAEWOO, OH, DUK GEUN
• Format: Patent
• Language: English; Korean
• Published: 03.06.2019
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a process for producing a mixed solution comprising alginic acid by mixing a certain ratio of the alginic acid, cheese, gellan gum, and water, a production method of a cheese capsule comprising a process of producing the alginic acid capsule by dropping to calcium lactate, and a food comprising the same. By producing the alginic acid capsule comprising the cheese, novel capsule-type dairy products with specific properties and textures can be produced. In addition, the present invention also provides a dairy product having a high calcium content due to the binding action of sodium alginate and calcium components. 본 발명은 일정 비율의 알긴산염, 치즈, 젤란검, 물을 혼합하여 알긴산염을 포함하는 혼합액을 제조하는 공정, 젖산칼슘에 적하하여 알긴산 캡슐을 제조하는 공정을 포함하는 치즈 캡슐의 제조방법 및 이를 함유한 식품에 관한 것으로, 치즈를 포함하는 알긴산 캡슐을 제조함으로써 특정한 물성과 조직감을 갖는 신규의 캡슐 형태 유가공품을 제조할 수 있었다. 또한, 본 발명은 알긴산 나트륨과 칼슘 성분의 결합작용으로 인해 칼슘 함유량이 높은 유가공 제품을 제공하기도 한다.