JP2002065176A - Edible sheet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible sheet that can maintain flexibility by inhibiting the symptom of aging and can be taken in for a long period of time. SOLUTION: The objective edible sheet is obtained by preparing a pasty mixture mainly comprising wheat flour and drinking water and firing the paste into sheet shape by treating the paste with heat. The paste mixture contains 90-160% of drinking water, 5-20% of food oil and fat, 10-40% of a sugar alcohol and 6-50% of a first processed starch obtained by any of etherification, acetylation, etherified phosphate crosslinking and acetylated phosphate crosslinking based on 100% of the wheat flour, when the total mass amount of the wheat flour is regarded as 100%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible sheet, and more particularly, to an edible sheet for wrapping and eating ingredients such as grilled meat, vegetables, and ham.

[0002]

2. Description of the Related Art Edible sheets for wrapping and eating ingredients such as grilled meat, vegetables and ham are well known. The edible sheet is made of a flour and drinking water as main raw materials, and a paste-like mixture obtained by adding a food additive such as an alcohol preparation, vegetable oil, salt, or the like at a given ratio and kneading the mixture is fired by a skin band forming machine. It can be produced by stretching thinly on the peripheral surface of the drum, performing heat treatment in a firing drum, and firing the sheet. Edible sheets are stored in individual bags or packs in a state in which a large number of them are put together, and are commercially available.

[0003]

In the edible sheet according to the prior art, the amylose component contained in the flour is temporarily non-crystallized in the course of the heat treatment of the mixture. And water is liberated and exudes to the surface of the edible sheet. As a result, the edible sheet ages within a short period of time. The edible sheet dries and hardens as it ages.

[0004] In order to prevent spoilage, edible sheets may be kept cool at a temperature of 0 to 10 ° C after production. However, edible sheets are most easily aged at a temperature of 2 to 4 ° C. The aging rate of the edible sheet depends on the composition of the edible sheet and the cooling temperature, but is as fast as 1 day and at the latest 5 days or less,
After 5 days, the edible sheet hardens and becomes unsuitable for edible use.

[0005] An object of the present invention is to provide an edible sheet which can be kept edible for a long period of time by maintaining flexibility by suppressing aging.

[0006]

In order to solve the above-mentioned problems, the present invention is based on the premise that a paste-like mixture containing flour and drinking water as main raw materials is subjected to heat treatment to form a sheet. It is a baked edible sheet.

[0007] On this assumption, the present invention is characterized in that the mixture has a total mass of the flour of 100%.
% To 100% of the flour, assuming 90%
60% of the drinking water, 5 to 20% of edible oil or edible processed oil and fat, 10 to 40% of starch syrup or sugar alcohol, and etherification, acetylation, etherification phosphoric acid crosslinking,
Acetylated phosphoric acid cross-linking, and 6 to 50% of the first modified starch that has been subjected to any of the above-mentioned processes.

As an example of an embodiment of the present invention, the mixture may be glycerin fatty acid ester or sucrose fatty acid ester with respect to 100% of the flour assuming that the total mass of the flour is 100%. It contains at least one emulsifier in the range of 0.25 to 2.5%.

As another example of the embodiment of the present invention,
The mixture was guar gum, pectin, xanthan gum, locust bean gum, carrageenan, and 100% of the flour when the total mass of the flour was 100%.
0.1-1.
It is contained in the range of 0%.

[0010] As another example of the embodiment of the present invention,
Assuming that the total mass of the flour is 100%, the mixture is 1.0 to 8.0% of the second modified starch obtained by pregelatinizing the first modified starch with respect to 100% of the flour.
Contained in the range.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the edible sheet according to the present invention are as follows.

The edible sheet is made of a paste-like mixture obtained by mixing and kneading food additives consisting of edible fats or edible processed fats and oils, syrup or sugar alcohol, first processed starch, and sodium chloride, using flour and drinking water as main raw materials. It is made.

The edible sheet is obtained by thinly stretching the mixture on the peripheral surface of a baking drum of a bandage forming machine, heating the mixture in a baking drum, and baking the sheet. The edible sheet is used as a skin for wrapping ingredients such as grilled meat, vegetables, and ham.

The mixture contains 90% of drinking water and 100% of the flour assuming that the total mass of the flour is 100%.
１６０160%, edible fats or edible processed fats 5-20
%, Starch syrup or sugar alcohol in the range of 10 to 40%, first modified starch in the range of 6 to 50%, and salt in the range of 0.5 to 3%.

As the wheat flour, any of whole grain flour, strong flour, semi-strong flour, medium flour, and flour, or a mixture thereof at a given ratio can be used. In the mixture, the viscosity changes depending on the protein content and water absorption of the flour. In the mixture, the ratio between the drinking water and the food additive is set within the above range in order to cope with a change in viscosity due to flour.

As edible oils and fats, it is preferable to use vegetable oils or processed vegetable oils and fats. 100% flour
On the other hand, if the edible fat is less than 5%, the viscosity of the edible sheet decreases, and the edible sheet becomes brittle. If the edible fat exceeds 20% with respect to 100% of the flour, the edible sheet becomes greasy. Animal fats and oils can also be used as edible fats and oils.

As the sugar alcohol, any one of sorbitol, maltitol, maltotriitol, oligosaccharide alcohol, or a mixture thereof at a given ratio can be used. The starch syrup or the sugar alcohol has an effect of improving water retention of the edible sheet and suppressing drying of the edible sheet. In the case that syrup or sugar alcohol is less than 10% for 100% of flour,
The water retention of the edible sheet is reduced, and the edible sheet is easily cured. If the starch syrup or sugar alcohol exceeds 40% with respect to 100% of the flour, the edible sheet will exhibit stickiness.

The first processed starch has been subjected to any one of etherification, acetylation, etherified phosphoric acid crosslinking, and acetylated phosphoric acid crosslinking. In the processed starch subjected to such processing, hydrophilicity is increased by adding a functional group, and steric hindrance occurs in rearrangement of the starch molecule,
Aging resistance in starch is improved. These modified starches
It has the function of preventing the release of water molecules possessed by itself and the function of imparting water retention to the starch component of wheat flour adjacent to the processed starch. Therefore, aging of the edible sheet can be suppressed by mixing the modified starch into the mixture. When the amount of the first modified starch is less than 6% with respect to 100% of the flour, the aging sheet has little effect on suppressing aging. When the first processed starch exceeds 50% with respect to 100% of the flour, the taste of the starch is superior to the taste of the flour.

The etherification is to form a functional group through an ester bond (a dehydration bond between an alcoholic hydroxyl group of starch and an inorganic or organic acid). Etherified phosphoric acid crosslinking is to form an ester bond between the hydroxyl groups of starch. Acetylation means acetyl bonding of a functional group (replacement of a hydrogen atom of a hydroxyl group of starch with an alkyl group). Acetylated phosphoric acid cross-linking refers to acetyl bonding between hydroxyl groups of starch.

This edible sheet is aging-suppressed by starch syrup or sugar alcohol and starch, and does not lose its flexibility even after about 30 days from its production date, and is edible for a long period of time. be able to.
Further, even if the edible sheet is kept cold at a temperature of 2 to 4 ° C., it is hard to age and its curing can be delayed.

In the mixture, besides the above-mentioned food additives, the flour 100 wt.
%, The emulsifier may be contained in the range of 0.25 to 2.5%. As the emulsifier, any one of glycerin fatty acid ester and sucrose fatty acid ester or a mixture thereof at a given ratio can be used.
These emulsifiers not only have an emulsifying effect, but also bind to the amylose component in the gelatinized first processed starch, prevent the amylose component from recrystallizing, and suppress the aging of the processed starch. Therefore, aging of the edible sheet can be further suppressed in combination with the first processed starch. When the emulsifier is less than 0.25% for 100% of flour,
The aging inhibitory effect of the edible sheet is small. Flour 10
When the emulsifier exceeds 2.5% with respect to 0%, a peculiar odor is generated in the edible sheet.

[0022] In addition to the above-mentioned food additives, the mixture contains 100% of the flour assuming that the total mass of the flour is 100%.
%, The thickener may be contained in the range of 0.1 to 1.0%. As thickeners, guar gum, pectin, xanthan gum, locust bean gum, carrageenan,
Or a mixture thereof in a given ratio can be used. The thickener has an action of appropriately maintaining the viscosity of the mixture. The viscosity of the mixture is an important factor in firing it in a firing drum. That is, if the viscosity of the mixture is low, the thickness of the edible sheet is reduced and the edible sheet is easily broken, and the sheet shape cannot be maintained. If the viscosity of the mixture is high, the thickness of the edible sheet will increase. When the thickener is less than 0.1% with respect to 100% of flour, it is not possible to impart viscosity to the mixture.
If the thickener exceeds 1.0% for 100% flour, the mixture will be too viscous.

The mixture contains, in addition to the above-mentioned food additive, 100% of the flour assuming that the total mass of the flour is 100%.
% Of the second modified starch obtained by pregelatinizing the first modified starch may be contained in the range of 1.0 to 8.0%. Like the thickener, the second modified starch has an action of appropriately maintaining the viscosity of the mixture. When the amount of the second modified starch is less than 1.0% with respect to 100% of the flour, the mixture cannot be provided with viscosity. If the second modified starch exceeds 8.0% with respect to 100% of flour, the viscosity of the mixture becomes too high.

In this edible sheet, it is not always necessary to add all of the emulsifier, the thickener and the second modified starch to the mixture, and at least the emulsifier among the emulsifier, the thickener and the second modified starch is added. Just do it.

[0025]

EXAMPLE In the examples, first to fifth edible sheets were prepared,
After 30 days, the edible sheets were compared in flexibility and shape retention. The results are shown in the table below. For the edible sheets, the mixture was baked with a baking drum at 160 ± 2 ° C., the periphery was cut off, formed into a square, sealed in a plastic bag, and stored at a temperature of 4 ° C. for 30 days. . Among the edible sheets, the first to fourth edible sheets are edible sheets in the present invention, and the fifth edible sheet is an edible sheet in the related art.
The unit of the numerical value in the table is g.

[0026]

[Table 1] As shown in the above table, compared to the fifth edible sheet, the first edible sheet
The second edible sheet and the second edible sheet have high flexibility and shape retention, and the third and fourth edible sheets have higher flexibility and shape retention than the first and second edible sheets.

[0027]

The edible sheet according to the present invention is composed of wheat flour and drinking water as main raw materials, and a food additive comprising edible fat or processed edible fat, starch syrup or sugar alcohol, and first processed starch is kneaded. The paste-like mixture is baked into a sheet by heat treatment. The first processed starch is processed by any one of etherification, acetylation, etherified phosphoric acid crosslinking, and acetylated phosphoric acid crosslinking. Is applied, compared to the edible sheet of the prior art, syrup or sugar alcohol and the first modified starch can suppress the aging of the edible sheet, can maintain the flexibility in the edible sheet, for a long time It can be used for food (corresponding to claim 1).

In an edible sheet comprising a mixture to which an emulsifier is further added as the food additive, the emulsifier binds to the amylose component in the gelatinized first modified starch to prevent the amylose component from recrystallizing. Aging of the edible sheet can be further suppressed in combination with the first modified starch (corresponding to claim 2).

The food additive further comprises a thickener,
In the case of an edible sheet made of a mixture to which a second modified starch obtained by pre-gelatinizing a processed starch is added, the viscosity of the mixture can be maintained at an appropriate level, and the shape retention of the edible sheet can be improved. 4).

The edible sheet is suitable for wrapping ingredients such as grilled meat, vegetables, ham and the like and using it as a skin for eating.

Claims (4)

[Claims] 1. An edible sheet obtained by baking a paste-like mixture containing flour and drinking water as main raw materials into a sheet by heat-treating the mixture, assuming that the total mass of the flour is 100%. 90% to 160% of the drinking water, 5% to 20% of edible oil or edible processed oil and fat, 10% to 40% of starch syrup or sugar alcohol, etherification, acetylation, etherification with respect to 100% of the flour 6 to 5 processed by any of phosphoric acid cross-linking and acetylated phosphoric acid cross-linking
The edible sheet according to claim 1, further comprising 0% of the first modified starch. 2. The mixture according to claim 1, wherein the total mass of the flour is 1%.
The emulsifier composed of at least one of glycerin fatty acid ester and sucrose fatty acid ester is added in an amount of 0.25 to 2.5% with respect to 100% of the flour assuming that the amount is 00%.
The edible sheet according to claim 1, wherein the edible sheet is contained in the range of: 3. The mixture according to claim 1, wherein the total mass of the flour is 1%.
A thickener consisting of at least one of guar gum, pectin, xanthan gum, locust bean gum, and carrageenan is contained in the range of 0.1 to 1.0% based on 100% of the flour assuming 00%. Claim 1
Or the edible sheet according to claim 2. 4. The mixture according to claim 1, wherein the total mass of the flour is 1%.
The second modified starch obtained by pregelatinizing the first modified starch is contained in an amount of 1.0 to 8.0% with respect to 100% of the wheat flour assuming that it is 00%. 3. The edible sheet according to any one of 3.