JP2006296319A - Edible coating composition and its application - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an edible coating composition excellent in adhesion with an ingredient, having durability to transfer of moisture with time, and palate feeling soft and free from unpleasant sensation. <P>SOLUTION: The edible coating composition comprises a macromolecular polysaccharide derived from marine algae which forms gel by reacting with a metal ion, and an edible vegetable fibers originating from pulp. The edible coating composition comprises a first agent comprising a macromolecular polysaccharide derived from marine algae which forms gel by reacting with the metal ion, and an edible vegetable fibers originating from pulp, and a second agent comprising a metal ion. A thickener polysaccharide excluding the macromolecular polysaccharide derived from marine algae which forms gel by reacting with the metal ion, is added. The edible coating is formed by contacting the first agent comprising the macromolecular polysaccharide derived from marine algae which forms gel by reacting with the metal ion and an edible vegetable fibers originating from pulp, with the ingredients and then contacting with the second agent comprising the metal ion. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an edible film composition suitable for edible products, particularly processed meat products, and its application. More specifically, the present invention relates to an edible film composition using a macromolecular polysaccharide derived from seaweed that forms a gel by reaction with metal ions. More specifically, characterized in that it contains edible vegetable fiber derived from pulp together with the macromolecular polysaccharide derived from the seaweed, has excellent binding properties with ingredients, and has resistance to moisture migration over time, The present invention also relates to an edible film composition having a soft and uncomfortable texture.

  With the recent increase in health consciousness, plant-based materials are attracting attention. In particular, in the meat processing industry, plant-based materials are being studied with the expectation of a healthy image and efficacy.

  Algaic acid derived from seaweed is a high-molecular polysaccharide contained in brown algae such as kelp and seaweed, and is a natural dietary fiber contained in a dry weight of about 30% to 60% of alga bodies. Alginic acid and a sodium salt of alginic acid, which is water-soluble, has a special property that it is partially ionically cross-linked by a divalent or higher cation such as calcium and instantaneously forms a thermally irreversible gel. Application of this property as an edible casing agent such as ham and sausage is known as a known technique.

  First, there is a method in which a sodium alginate solution is extruded into a calcium lactate solution in a tubular or sheet form, gelled, and dried, and it is known that the prepared edible film can be used as a casing (Patent Document 1). As another method, a solution of sodium alginate is adhered to the surface of the ingredient by spraying, coating, dipping, extrusion with a double nozzle, etc., then contacted with an aqueous calcium solution, and a gel layer is formed on the ingredient surface. There are methods of forming and coating. When the gel-coated material surface is dried, the gel layer on the surface becomes a thin film, which can be used as a substitute for the sheep intestine or collagen casing.

  However, the sodium alginate gel has poor binding properties to the ingredients, and there have been problems such as weakening of the coating due to aging of moisture from the ingredients and peeling. For this reason, cases that are mainly used overseas such as Europe seem to be limited to raw sausages (heated before eating after purchase) with a relatively short storage period. The Japanese market circulates heated sausages, and products with a long shelf life of around 2 weeks are mainly used. Therefore, in order to apply the sodium alginate casing, it has been necessary to improve the binding property with the ingredients and to provide resistance over time.

  For example, there is a method of trying to improve the binding property by adding a water-soluble protein to a sodium alginate solution and performing a smoke treatment (Patent Document 2). In this document, amino groups derived from water-soluble proteins such as gelatin and smoke-treated smoke and aldehydes and ketones in the smoke solution promote the hydrophobicity of the film by the amino-carbonyl reaction, and hydrophobic binding We expect that the binding property with ingredients will improve.

  However, the film prepared by the above-described method was not sufficient in binding properties between the film and ingredients over time when stored refrigerated for about 2 weeks immediately after preparation. In addition, depending on the type of protein, the foaming property of the protein may cause problems in the process of causing a large amount of foam when stirring and preparing the solution, and the hygienic problem that the solution cannot be sterilized by heating due to the gelation property. The case was also considered. Due to these problems, the application of sodium alginate to processed meat casings has been difficult to put into practical use industrially.

  On the other hand, the use of cellulose in edible coating compositions has also been studied. For example, there is an edible film (Patent Document 3) in which gluten and cellulose powder are mixed in a collagen casing, and a method for producing a food coated with a collagen dispersion in which collagen and cellulose fibers are mixed and dispersed (Patent Document 4). It is described that by adding cellulose fibers to the collagen casing, the net-like stickiness on the product surface is improved. In addition, there is a method for producing a packaging film for foods suitable for eating together, including cellulose, at least one protein, and at least one filler, and the chewing property is improved. Is described. However, a combination of a macromolecular polysaccharide derived from seaweed such as sodium alginate and cellulose has not been disclosed, and the binding effect of cellulose with ingredients has not yet been examined.

JP-A-48-22646 Japanese Examined Patent Publication No. 6-61240 JP-A-62-257336 Japanese Unexamined Patent Publication No. 63-258561 JP 2004-530605 A

  The present invention was developed in view of the above circumstances, and develops an edible product (casing) suitable for an edible product using seaweed-derived polymeric polysaccharide, in particular, a processed meat product. With the goal. More specifically, an object of the present invention is to provide an excellent edible film having excellent binding properties with ingredients, resistance to moisture migration with time, and a soft and uncomfortable texture.

  The present inventor has conducted intensive research to solve the above-mentioned problems. As a result, the edible film composition mainly composed of a macromolecular polysaccharide derived from seaweed contains an edible vegetable fiber derived from pulp. It has been found that an edible film can be prepared that has excellent binding properties with water, has resistance to moisture migration over time, and has a soft and uncomfortable texture.

  Furthermore, the composition containing the seaweed-derived polymeric polysaccharide that forms a gel by reaction with the metal ions and the edible vegetable fiber derived from the pulp is used as the first agent, together with the second agent containing the metal ions. It has been found that a more preferable edible film can be prepared by using the above. Furthermore, after the first agent containing the macromolecular polysaccharide derived from seaweed that forms a gel by reaction with metal ions and the edible vegetable fiber derived from pulp is brought into contact with the surface of the ingredients, It was found that by forming a film by bringing the two agents into contact, an excellent edible film (casing) having good binding properties between the ingredients and the edible film was obtained. In addition, it turned out that it is favorable even if it uses a thickening polysaccharide other than the above together with this edible film composition.

The present invention relates to an edible coating composition having the following aspects;
Item 1. An edible film composition comprising a macromolecular polysaccharide derived from seaweed that forms a gel by reaction with metal ions, and an edible vegetable fiber derived from pulp.
Item 2. An edible film composition comprising a seaweed-derived polymeric polysaccharide that forms a gel by reaction with metal ions, and a first agent that includes pulp-derived edible plant fibers and a second agent that includes metal ions.
Item 3. Item 3. The edible film composition according to Item 1 or 2, further comprising a thickening polysaccharide other than the seaweed-derived polymeric polysaccharide that forms a gel by reaction with metal ions.
Item 4. A second agent containing a metal ion after contacting the surface of the ingredient with a first agent containing a macromolecular polysaccharide derived from seaweed that forms a gel by reaction with the metal ion and an edible vegetable fiber derived from pulp. A method of forming an edible film on the surface of the ingredients, wherein a film is formed by contacting the material.
Item 5. An edible film composition comprising an edible film composition comprising a seaweed-derived polymeric polysaccharide and a pulp-derived edible plant fiber that form a gel upon reaction with metal ions. A method to improve binding.

  The edible film composition of the present invention is characterized by comprising a high-molecular polysaccharide that forms a gel by reaction with metal ions, and vegetable fiber derived from pulp. The edible film composition referred to in the present invention can be used as an edible film for edible products, and can be preferably used as a casing agent for ham or sausage. In addition, the edible film composition of the present invention can also form a meat processing tool material of any shape and size such as hamburger, meatballs, and fish balls, which has conventionally been difficult to cover with a cylindrical casing agent. it can.

  The ingredients that can be coated with the edible film composition of the present invention are not particularly limited as long as they are edible ingredients, but preferably meat ingredients such as meat such as beef and pork, poultry such as chicken, etc. It is animal meat suitable for food such as salmon meat, venison meat, salmon meat, and whale meat, and there is no particular limitation as long as it is prepared from meat suitable for food. For example, sausage, ham and other ingredients, hamburger, meatballs, meatballs, roll cabbage ingredients and other ingredients prepared with vegetables and other ingredients, and chicken fried chicken Is possible.

  The high molecular polysaccharide used for the edible film composition in the present invention is not particularly limited as long as it is derived from seaweed and forms a gel by reaction with metal ions and is edible. Specific examples include sodium alginate and alginic acid. Of these, sodium alginate can be preferably used from the viewpoint of solubility. The addition amount can be arbitrarily adjusted within a soluble range according to the strength, shape, workability, etc. of the target film, but the addition amount is 1 for the edible film composition. An example is 0.0 to 10.0% by weight, preferably 1.5 to 8.0% by weight, and more preferably 2.0 to 7.0% by weight. In addition, the said high molecular polysaccharide used by this invention is commercially available, For example, the product made from Kimika Co., Ltd. can be mentioned.

  In addition, the present invention is characterized in that pulp-derived plant fibers are used in combination in addition to the high molecular polysaccharide that forms a gel by reaction with the metal ions. Thereby, the effect of improving the binding property between the ingredients and the film can be obtained. This effect is also maintained when stored over time. Furthermore, in comparison with a coating composition composed only of a polymeric polysaccharide, a combination of the polymeric polysaccharide and pulp-derived plant fiber is said to have a soft texture while the coating has sufficient strength. It also has an effect.

  The vegetable fiber used in the present invention is not particularly limited as long as it is edible and mainly composed of pulp-derived cellulose. The added amount is 0.1 to 5% by weight, preferably 0.3 to 4.0% by weight, and more preferably 0.5 to 3.0% by weight with respect to the edible film composition. can do. In addition, the vegetable fiber used by this invention can be obtained commercially, for example, Selfer 200 (made by Nippon Food Processing Co., Ltd.), KC Flock W-100 (made by Nippon Paper Industries Co., Ltd.), KC Flock W-200G ( Nippon Paper Industries Co., Ltd.), KC Flock W-300G (Nippon Paper Industries Co., Ltd.), KC Flock W-400G (Nippon Paper Industries Co., Ltd.), NP Fiber W-300F (Nippon Paper Industries Co., Ltd.), Dietary Fiber Solka Flock 300FCC (manufactured by Danisco), dietary fiber solka flock 900FCC (manufactured by Danisco), dietary fiber PC-200 (manufactured by Danisco), and the like. Moreover, it is preferable to use it in the ratio of 3: 1-15: 1 by weight ratio as a compounding ratio of the high molecular polysaccharide which forms a gel by reaction with a metal ion, and the edible vegetable fiber derived from a pulp.

  In addition, the edible film of the present invention is a gel formed by the reaction between the polymer polysaccharide and metal ions to form a film. As a method of reacting polymeric polysaccharides with metal ions, if metal ions are originally included in the material surface, the material surface is gelled simply by bringing the composition containing the polymeric polysaccharide into contact with the material. However, it is preferable to separately prepare a solution containing the polymer polysaccharide (first agent) and a solution for immobilizing the film containing the metal ions (second agent). It is preferable to adopt a method in which a solution containing the polymer polysaccharide (first agent) is attached to the substrate and then immersed in a solution containing the metal ions (second agent) to form a film.

  The inorganic compound that supplies the metal ions is not limited as long as it can release a divalent or higher cation in an aqueous solution such as a calcium salt or a magnesium salt and cause the above-described polymeric polysaccharide to gel. From the viewpoint of reactivity, a calcium salt is particularly preferable. Specifically, one or more selected from calcium lactate, fermented calcium lactate, calcium carbonate, calcium chloride and the like can be mentioned. Alternatively, it can be used in the form of animal / vegetable milk such as milk and soy milk, and these dairy products. The addition amount can be arbitrarily adjusted within a soluble range according to the strength, shape, workability, etc. of the target film, but the addition amount is based on the solution for immobilizing the film, Examples of calcium include 0.05 to 5.0% by weight, preferably 0.5 to 3.0% by weight, and more preferably 1.0 to 2.5% by weight (for example, calcium salt Examples include calcium lactate pentahydrate (molecular weight 308.3), calcium chloride dihydrate (molecular weight 147.01), and the like, and the weight percentage can be calculated in terms of calcium molecular weight 40).

  Furthermore, in addition to the edible film of the present invention, an edible film solution is prepared by using a thickening stabilizer other than the seaweed-derived polymeric polysaccharide that forms a gel by reaction with metal ions in addition to the above. The workability such as adjusting the physical properties of the solution at the time and improving the mechanical properties at the time of the casing can be improved. Examples of the thickening polysaccharide include carrageenan, guar gum, xanthan gum, tamarind seed gum, locust bean gum, pectin, glucomannan, curdlan, gum arabic, karaya gum, gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, lambzan gum, Polysaccharide thickening stabilizers such as water-soluble hemicellulose (soybean polysaccharide) and water-soluble cellulose ether (hydroxypropylcellulose, methylcellulose, hydroxymethylpropylcellulose, etc.) can be used in combination. Among them, it is preferable to use one or more selected from carrageenan, guar gum, xanthan gum, tamarind seed gum, locust bean gum, and pectin, which have good solubility in terms of workability and the like, and further, xanthan gum and guar gum are used in combination. And preferably used. The addition amount of the thickening polysaccharide is 0.005 to 1.0% by weight, preferably 0.01 to 0.7% by weight, more preferably 0.05 to 0.5% by weight with respect to the edible coating composition. An example is 0.5% by weight.

  As described above, as a method for forming an edible film on the surface of a food ingredient, a solution (first agent) containing the high molecular weight polysaccharide, pulp-derived edible vegetable fibers, and other raw materials as necessary. ) May be attached to the surface of the ingredients, and then a solution (second agent) containing metal ions may be contacted by a method such as coating, spraying or dipping to form a film. Examples of the method for adhering the first agent solution to the material surface include application, spraying, and immersion. It is also possible to simultaneously perform molding of the ingredient and adhesion of the first agent solution by a method such as simultaneous extrusion of the ingredient and the first agent solution from the double nozzle.

  As a heating method at the time of producing a processed meat product using the present invention, it suffices to pass through a process for processing the food, but from the viewpoint of improving the strength of the film and the binding property over time, It is preferable to pass through a drying process after fixing a primary liquid with a secondary liquid. As drying temperature, 70 to 90 degreeC is raised. At a drying temperature of 70 ° C. or lower, it takes time to sufficiently dry, and when it exceeds 90 ° C., only the surface is dried rapidly, so that moisture in the internal gel layer cannot evaporate, and the difference in contraction results from the film. In addition, the wrinkles are not only visually worse, but also the binding property of the film is inferior. More preferable examples of the drying temperature include 80 ° C to 87 ° C.

  The edible film composition of the present invention is characterized by containing a high molecular polysaccharide derived from seaweed and forming a gel by reaction with metal ions and an edible vegetable fiber derived from pulp. Various foods and food additives can be added as long as they do not adversely affect the effect. For example, protein improvers such as soybean protein, egg white protein, wheat protein, plasma protein, and whey protein, seasonings, acidulants such as citric acid and succinic acid, shelf-life improvers such as glycine and acetate, ε -Preservatives such as polylysine, enzymes such as lysozyme, pH adjusters, sequestering agents, sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, emulsifiers such as lecithin, flavors, pigments, swelling agents, sucrose, fructose, Reduced starch saccharified product, sugars such as erythritol and xylitol, sweeteners such as sucralose and thaumatin, starches, vitamins such as vitamin A, vitamin C, vitamin E and vitamin K, minerals such as potassium and iron Can do.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “%” indicates weight%, “*” in the text is made by Saneigen FFI Co., Ltd., and “*” is Saneigen FFI Co., Ltd. Is a registered trademark.

Experimental Example 1: Preparation of sausage (fine mesh type) (1)
The ingredients were weighed in accordance with the prescription for the sausage ingredients shown in Table 1, and the ingredients were cut with a food cutter and sufficiently emulsified, followed by deaeration. The cut dough was shaped into 15 g / piece sausage and the solution prepared according to the formulation shown in Table 2 below was used as the primary solution, and the primary solution was uniformly attached to the surface of the ingredients. Then, it was immersed in the bath of the secondary liquid (5% calcium lactate solution) prepared by Table 3 prescription, and the membrane | film | coat was fixed. It was dried in a convection oven at 85 ° C. for 25 minutes and further subjected to steam heating at 80 ° C. for 5 minutes. The appearance and texture of the obtained sausage were evaluated. The obtained sausage was stored in a refrigerator for 2 weeks for evaluation. The results are shown in Table 4.

  Note 1) 5mmφ: Prepared in a minced shape through a 5mm plate with a mincer

Note 2) Sodium alginate; Kimika Argin IL-2G (Kimika Co., Ltd.)
Note 3) Pulp-derived vegetable fiber; Dietary fiber Solka floc 300FCC (manufactured by Danisco)
Note 4) Guar gum; Bistop * D-20 *
Note 5) Xanthan gum; San Ace **

  As is apparent from the results in Table 4, the edible film composition (Example 1), which is a combination of seaweed-derived sodium alginate and pulp-derived vegetable fiber, has a binding property between the ingredients and the film even after 2 weeks of refrigeration. It was good and soft and had a favorable texture. In addition, the primary solution of Example 2 was imparted with an appropriate viscosity, and the solution was well cut and the workability was improved.

ADVANTAGE OF THE INVENTION By this invention, the edible film | membrane composition which is excellent in binding property with ingredients, has the tolerance with respect to a water | moisture content transition with time, and has a soft and uncomfortable texture.

Claims (5)

An edible film composition comprising a macromolecular polysaccharide derived from seaweed that forms a gel by reaction with metal ions, and an edible vegetable fiber derived from pulp. An edible film composition comprising a seaweed-derived polymeric polysaccharide that forms a gel by reaction with metal ions, and a first agent that includes pulp-derived edible plant fibers and a second agent that includes metal ions. Furthermore, the edible film composition of Claim 1 or 2 which uses together thickening polysaccharides other than the seaweed origin polymeric polysaccharide which forms a gel by reaction with a metal ion. A second agent containing a metal ion after contacting the surface of the ingredient with a first agent containing a macromolecular polysaccharide derived from seaweed that forms a gel by reaction with the metal ion and an edible vegetable fiber derived from pulp. A method of forming an edible film on the surface of the ingredients, wherein a film is formed by contacting the material. An edible film composition comprising an edible film composition comprising a seaweed-derived polymeric polysaccharide and a pulp-derived edible plant fiber that form a gel upon reaction with metal ions. A method to improve binding.