Process for production of roe-like multilayer spherical structure

Claim 2

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemical gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with a Ca ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling and selected from the group consisting of locust bean gum, agar, carrageenan, guaran, konjac flower, gum arabic, tragacanth gum, guar gum, xanthan gum, tamarind gum, kuzu starch, wheat starch, potato starch, dextrin, a starch phosphate sodium salt, starch sodium glycolate, albumin, casein, gelatin and a metaprotein, and the material forming the outer layer is selected from the group consisting of pectin, alginic acid, a water-soluble salt of alginic acid, wheat protein, soybean protein, zein and poly sodium acrylate.

Claim 3

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemical gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with a Mg ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling, and selected from the group consisting of gum arabic, tragacanth gum, xanthan gum, tamarind gum, alginic acid, a water-soluble salt of alginic acid, locust bean gum, agar, carrageenan, guaran, konjac flower, kuzu starch, wheat starch, potato starch, dextrin, starch phosphate sodium salt, starch sodium glycolate, albumin, casein, gelatin and metaprotein and the material forming the outer layer is selected from the group consisting of pectin, wheat protein, soybean protein, zein and poly sodium acrylate.

Claim 4

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemical gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with a Mg ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling, and selected from the group consisting of gum arabic, tragacanth gum, xanthan gum, tamarind gum, alginic acid, a water-soluble salt of alginic acid, locust bean gum, agar, carrageenan, guaran, konjac flower, kuzu starch, wheat starch, potato starch, dextrin, starch phosphate sodium salt, starch sodium glycolate, albumin, casein, gelatin and metaprotein and the material forming the outer layer is selected from the group consisting of pectin, wheat protein, soybean protein, zein and poly sodium acrylate.

Claim 5

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemical gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with an Al ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling, and selected from the group consisting of locust bean gum, konjac flower, agar, a propylene glycol alginate, tamarind gum, guar gum, kuzu starch, wheat starch, dextrin, wheat protein, soybean protein, gelatin, metaprotein and methyl cellulose, and the material forming the outer layer is selected from the group consisting of pectin, alginic acid, a water-soluble salt of alginic acid, carrageenan, gum arabic, tragacanth gum, xanthan gum, casein, albumin, a cellulose sodium glycolate, starch sodium glycolate, starch phosphate sodium salt and poly sodium acrylate.

Claim 6

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemical gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with an Al ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling, and selected from the group consisting of locust bean gum, konjac flower, agar, a propylene glycol alginate, tamarind gum, guar gum, kuzu starch, wheat starch, dextrin, wheat protein, soybean protein, gelatin, metaprotein and methyl cellulose, and the material forming the outer layer is selected from the group consisting of pectin, alginic acid, a water-soluble salt of alginic acid, carrageenan, gum arabic, tragacanth gum, xanthan gum, casein, albumin, a cellulose sodium glycolate, starch sodium glycolate, starch phosphate sodium salt and poly sodium acrylate.

Claim 7

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemically gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with a Fe ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling, and selected from the group consisting of gum arabic, tragacanth gum, locust bean gum, agar, kuzu starch, wheat starch, dextrin, casein and gelatin, and the material forming the outer layer is selected from the group consisting of pectin, alginic acid, a water-soluble salt of alginic acid, carrageenan, xanthan gum, zein, starch phosphate sodium salt, starch sodium glycolate and poly sodium acrylate.

Claim 8

In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and subjecting the resulting multilayer spherical structure to chemically gelling treatment with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gelable with said metal ion; the improvement wherein (i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with a Fe ion, and (ii) among said edible aqueous sol materials, the material forming the inner layer is a material which is convertible to a softer aqueous gel than the material forming the outer layer upon chemical gelling, and selected from the group consisting of gum arabic, tragacanth gum, locust bean gum, agar, kuzu starch, wheat starch, dextrin, casein and gelatin, and the material forming the outer layer is selected from the group consisting of pectin, alginic acid, a water-soluble salt of alginic acid, carrageenan, xanthan gum, zein, starch phosphate sodium salt, starch sodium glycolate and poly sodium acrylate.