JP2008079525A - Edible film - Google Patents
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Abstract
Description
本発明は、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れ、食品又は食品添加物として使用されている糊料を含む可食性フィルムに関する。 The present invention relates to an edible film containing a paste that is sufficiently excellent in all of heat solubility, heat sealability, and processability, and is used as a food or food additive.
従来より、可食性フィルムは、食品を包装するのに用いられており、プラスチックフィルムと異なり、調理又は喫食時に包装を取り除く必要がないという利点がある。このような可食性フィルムとしては、可溶性を有するものがあり、可溶性を有するものとして、ゼラチンやプルラン、アルギン酸ナトリウムを主成分とするものが知られている（特許文献１）。また、従来より、可食性フィルムの糊料を低分子化させることにより溶解性が改良されている（特許文献２）。 Conventionally, edible films have been used for packaging foods, and unlike plastic films, there is an advantage that there is no need to remove the packaging during cooking or eating. Such edible films include those having solubility, and those having gelatin, pullulan, and sodium alginate as main components are known (Patent Document 1). Conventionally, solubility has been improved by reducing the molecular weight of the paste of the edible film (Patent Document 2).
このような可溶性を有する可食性フィルムは、例えば、即席麺や即席スープなどの調味料を包装することに用いられている。このような用途に用いられた場合に可食性フィルムに求められる要件としては、可食性フィルムがポットのお湯で溶解する熱溶解性に優れていること、ヒートシール性が良く調味料を包装できること、及びフィルム強度が高く加工性に優れていることなどが挙げられる。 Such soluble edible films are used, for example, for packaging seasonings such as instant noodles and instant soups. The requirements required for an edible film when used in such applications include that the edible film is excellent in heat solubility that dissolves in hot water in the pot, that heat sealability is good and seasonings can be packaged, And high film strength and excellent workability.
しかし、従来の可食性フィルムは、これら熱溶解性、ヒートシール性及び加工性全てを備えていない。すなわち、フィルム強度に優れた糊料を選択すると、ヒートシール性や熱溶解性が劣ったり、逆にヒートシール性や熱溶解性に優れた糊料を選択するとフィルム強度が劣ってしまうなどの問題が生じる。例えば、糊料を低分子化させ熱溶解性を改良しても、可食性フィルムのフィルム物性が大幅に変化してフィルム強度が低下するなど所望のフィルム物性のものが得られなくなる。また、糊料を低分子化させたものより低分子である多価アルコールなどの可塑剤を添加するとフィルム強度が著しく低下してしまう。 However, conventional edible films do not have all of these heat solubility, heat sealability and processability. In other words, if a paste having excellent film strength is selected, heat sealability and heat solubility are poor, and conversely, if a paste having excellent heat sealability and heat solubility is selected, film strength is poor. Occurs. For example, even if the paste is made to have a low molecular weight and the heat solubility is improved, the film properties of the edible film are greatly changed and the film strength is lowered, so that the desired film properties cannot be obtained. Further, when a plasticizer such as a polyhydric alcohol having a lower molecular weight than that obtained by reducing the molecular weight of the paste is added, the film strength is remarkably lowered.
そこで、本発明は、フィルム物性を変化させずに熱溶解性に優れたフィルムを取得すべく、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れた可食性フィルムを提供することを目的とする。 Accordingly, the present invention provides an edible film that is sufficiently excellent in all of heat solubility, heat sealability and workability in order to obtain a film excellent in heat solubility without changing film physical properties. Objective.
以上の目的を達成するため、本発明者らは、鋭意研究を重ねた結果、イヌリンを含ませることによって、熱溶解性、ヒートシール性及び加工性いずれにも十分な性能を確保できることを見出した。すなわち、本発明は、食品又は食品添加物として使用されている糊料が含まれた可食性フィルムであって、前記糊料には、少なくともイヌリンとその他の糊料が含まれていることを特徴とする。 In order to achieve the above object, the present inventors have conducted extensive research, and as a result, have found that by including inulin, sufficient performance can be ensured in all of heat solubility, heat sealability and workability. . That is, the present invention is an edible film containing a paste used as a food or a food additive, wherein the paste contains at least inulin and other pastes. And
以上のように、本発明によれば、イヌリンを含ませることによって、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れた可食性フィルムを提供することができる。 As described above, according to the present invention, by including inulin, an edible film that is sufficiently excellent in all of heat solubility, heat sealability, and processability can be provided.
本発明に係る可食性フィルムにおいて、前記イヌリンは、前記その他の糊料１００重量部に対して０．０５〜１００重量部含まれていることが好ましく、５〜５０重量部であることがさらに好ましい。 In the edible film according to the present invention, the inulin is preferably contained in an amount of 0.05 to 100 parts by weight, more preferably 5 to 50 parts by weight, relative to 100 parts by weight of the other paste. .
また、本発明に係る可食性フィルムにおいて、前記その他の糊料としては、一般的に可食性フィルムに用いられている糊料が好ましく、寒天、カラギナン、ゼラチン、ファーセレラン、ペクチン、アルギン酸、アルギン酸塩類、ガラクトマンナン、グルコマンナン、タマリンドガム、脱アシル型ジェランガム、ネイティブ型ジェランガム及びデンプンのうちいずれか一以上が含まれていることが好ましい。 Further, in the edible film according to the present invention, as the other pastes, pastes generally used for edible films are preferable, and agar, carrageenan, gelatin, farseleran, pectin, alginic acid, alginates, It is preferable that at least one of galactomannan, glucomannan, tamarind gum, deacylated gellan gum, native gellan gum, and starch is contained.
さらに、本発明に係る可食性フィルムは、多価アルコールであるエチレングリコール、プロピレングリコール、及びグリセリン、糖アルコールであるソルビトール、マンニトール、マルチトール及びキシリトール、還元澱粉糖化物等単糖類であるグルコース、フラクトース、ガラクトース及びキシロース、並びに二糖類であるサッカロース、マルトース及びラクトース等をさらに添加させることが好ましく、これらを添加することにより可食性フィルムに柔軟性を与えることができる。 Further, the edible film according to the present invention includes polyglycols such as ethylene glycol, propylene glycol, and glycerin, sugar alcohols such as sorbitol, mannitol, maltitol and xylitol, and monosaccharides such as reduced starch saccharified glucose and fructose. It is preferable to further add galactose and xylose, and disaccharides such as saccharose, maltose and lactose, and by adding these, the edible film can be given flexibility.
本発明に係る可食性フィルムは、種々の既知の方法によって製造することができる。例えば、イヌリン及びその他の糊料などを共に水に溶解した水溶液を流延させ、乾燥後に剥離する方法などにより本発明に係る可食性フィルムを得ることができる。 The edible film according to the present invention can be produced by various known methods. For example, the edible film according to the present invention can be obtained by a method in which an aqueous solution in which inulin and other pastes are dissolved in water is cast and peeled off after drying.
さらに、このような方法で得られた可食性フィルムは、食品の包装など様々な用途に使用でき、特に限定されるものではないが、例えば、即席麺や即席スープなどの調味料を包装することに用いることができる。 Furthermore, the edible film obtained by such a method can be used for various purposes such as food packaging, and is not particularly limited. For example, it can be used for packaging seasonings such as instant noodles and instant soups. Can be used.
実施例１
次に、本発明に係る可食性フィルムの実施例１について説明する。先ず、カラギナン（伊那食品工業（株）製）４％、砂糖由来イヌリン（フジ日本精糖（株）製、分子量約３０００）２％及びグリセリン４％が含まれた水溶液を８５℃に加熱することによってカラギナンを溶解した。この水溶液を支持体上に流延し、乾燥して水分１５％、厚さ約４０μｍにすることによって実施例１に係る可食性フィルムを得た。また、カラギナン６％、グリセリン４％が含まれた水溶液を比較例１として、カラギナン４％、デキストリン（分子量約８５００）２％及びグリセリン４％が含まれた水溶液を比較例２とし、カラギナン４％、スクロース（分子量３４２）２％及びグリセリン４％が含まれた水溶液を比較例３として、用意し、実施例１と同様に可食性フィルムを作製した。
Example 1
Next, Example 1 of the edible film according to the present invention will be described. First, by heating an aqueous solution containing 4% carrageenan (manufactured by Ina Food Industry Co., Ltd.), 2% sugar-derived inulin (manufactured by Fuji Nippon Seiki Co., Ltd., molecular weight of about 3000) and 4% glycerin to 85 ° C. Carrageenan was dissolved. The edible film according to Example 1 was obtained by casting this aqueous solution on a support and drying to obtain a moisture content of 15% and a thickness of about 40 μm. An aqueous solution containing 6% carrageenan and 4% glycerin was used as Comparative Example 1, an aqueous solution containing 4% carrageenan, 2% dextrin (molecular weight of about 8500) and 4% glycerin was used as Comparative Example 2, and 4% carrageenan. An aqueous solution containing 2% sucrose (molecular weight 342) and 4% glycerin was prepared as Comparative Example 3, and an edible film was prepared in the same manner as in Example 1.
次に、これら実施例１並びに比較例１乃至３に係る可食性フィルムについて、フィルム２０％応力及びフィルム破断強度を測定し、ヒートシール性及びお湯への溶解性の評価を行なった。フィルムの２０％応力及びフィルム破断強度の測定は、レオメーター（株式会社サン科学）を用いて行ない、引張速度は、２０ｍｍ／ｍｉｎとした。ヒートシール性の評価は、電動式インパスルシーラー（富士インパルス株式会社製）を用いて行い、カラギナン６％及びグリセリン４％のフィルムをコントロールとして、このコントロールと比べたシール性の優劣を評価した。お湯への溶解性の評価は、調味料３ｇを封入した可食性フィルムをポットのお湯１８０ｍｌへ投入し、カラギナン６％、グリセリン４％のフィルムをコントロールとしてこのコントロールと比して溶解性の優劣を評価した。これらの結果を表１に示す。 Next, about the edible film which concerns on these Example 1 and Comparative Examples 1 thru | or 3, the film 20% stress and the film breaking strength were measured, and the heat seal property and the solubility to hot water were evaluated. The 20% stress and the film breaking strength of the film were measured using a rheometer (Sun Kagaku Co., Ltd.), and the tensile speed was 20 mm / min. The heat sealability was evaluated using an electric impulse sealer (manufactured by Fuji Impulse Co., Ltd.), and the superiority or inferiority of the sealability compared to this control was evaluated using a film of carrageenan 6% and glycerin 4% as a control. To evaluate the solubility in hot water, add an edible film containing 3 g of seasoning to 180 ml of hot water in the pot, and use the 6% carrageenan and 4% glycerin films as controls to improve the solubility compared to this control. evaluated. These results are shown in Table 1.
表１に示すように、比較例１に係る可食性フィルムは、強度が十分で加工性に優れているが、ヒートシール性及び熱溶解性に優れておらず、比較例２及び３に係る可食性フィルムは、逆にヒートシール性及び熱溶解性に優れているが、加工性に優れていないことが分かる。これに対して、実施例１に係る可食性フィルムは、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れていることが分かる。 As shown in Table 1, the edible film according to Comparative Example 1 has sufficient strength and excellent workability, but does not have excellent heat sealability and heat solubility. In contrast, the food film is excellent in heat-sealability and heat-solubility, but is not excellent in workability. On the other hand, it can be seen that the edible film according to Example 1 is sufficiently excellent in all of heat solubility, heat sealability, and workability.
実施例２
次に、本発明に係る可食性フィルムの実施例２について説明する。先ず、寒天（伊那食品工業（株）製）４％、砂糖由来イヌリン（フジ日本精糖（株）製、分子量約３０００）２％及びグリセリン４％が含まれた水溶液を１００℃に加熱して寒天を溶解した。この溶液を支持体上に流延し、乾燥して水分１５％、厚さ４０μｍにすることによって実施例２に係る可食性フィルムを得た。また、寒天６％及びグリセリン４％が含まれた水溶液を比較例４とし、寒天４％、デキストリン（分子量約８５００）２％及びグリセリン４％が含まれた水溶液を比較例５とし、寒天４％、スクロース２％及びグリセリン４％が含まれた水溶液を比較例６として、用意し、実施例２と同様に可食性フィルムを作製した。
Example 2
Next, Example 2 of the edible film according to the present invention will be described. First, an aqueous solution containing 4% agar (manufactured by Ina Food Industry Co., Ltd.), 2% sugar-derived inulin (manufactured by Fuji Nippon Seiki Co., Ltd., molecular weight of about 3000) and 4% glycerin was heated to 100 ° C. to obtain agar. Was dissolved. This solution was cast on a support and dried to obtain a edible film according to Example 2 by setting the moisture to 15% and the thickness to 40 μm. An aqueous solution containing 6% agar and 4% glycerin was used as Comparative Example 4, and an aqueous solution containing 4% agar, 2% dextrin (molecular weight of about 8500) and 4% glycerin was used as Comparative Example 5, and 4% agar was used. An aqueous solution containing 2% sucrose and 4% glycerin was prepared as Comparative Example 6, and an edible film was prepared in the same manner as in Example 2.
次に、これら実施例２並びに比較例４乃至６に係る可食性フィルムについて、実施例１と同様にフィルム２０％応力及びフィルム破断強度を測定し、ヒートシール性及びお湯への溶解性の評価を行なった。これらの結果を表２に示す。 Next, for the edible films according to Example 2 and Comparative Examples 4 to 6, the film 20% stress and the film breaking strength were measured in the same manner as in Example 1 to evaluate the heat sealability and the solubility in hot water. I did it. These results are shown in Table 2.
表２に示すように、比較４に係る可食性フィルムは、強度が十分で加工性に優れているが、ヒートシール性及び熱溶解性に優れておらず、比較例５及び６に係る可食性フィルムは、逆にヒートシール性及び熱溶解性に優れているが、加工性に優れていないことが分かる。これに対して、実施例２に係る可食性フィルムは、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れていることが分かる。 As shown in Table 2, the edible film according to Comparative 4 has sufficient strength and excellent workability, but is not excellent in heat sealability and heat solubility, and edible according to Comparative Examples 5 and 6. In contrast, the film is excellent in heat sealability and heat solubility, but it is understood that the film is not excellent in workability. On the other hand, it can be seen that the edible film according to Example 2 is sufficiently excellent in all of heat solubility, heat sealability and workability.
実施例３
次に、本発明に係る可食性フィルムの実施例３について説明する。先ず、ゼラチン（新田ゼラチン（株）製）４％、砂糖由来イヌリン（フジ日本精糖（株）製、分子量約３０００）２％及びグリセリン３％が含まれた水溶液を６０℃に加熱してゼラチンを溶解した。この溶液を支持体上に流延し、乾燥して水分１５％、厚さ４０μｍにすることによって実施例３に係る可食性フィルムを得た。また、ゼラチン６％及びグリセリン４％が含まれた水溶液を比較例７とし、ゼラチン４％、デキストリン（分子量約８５００）２％及びグリセリン３％が含まれた水溶液を比較例８とし、ゼラチン４％、スクロース２％及びグリセリン３％が含まれた水溶液を比較例９として、用意し、実施例３と同様に可食性フィルムを作製した。
Example 3
Next, Example 3 of the edible film according to the present invention will be described. First, an aqueous solution containing 4% gelatin (manufactured by Nitta Gelatin Co., Ltd.), 2% sugar-derived inulin (manufactured by Fuji Nippon Seiki Co., Ltd., molecular weight about 3000) and 3% glycerin is heated to 60 ° C. to gelatin. Was dissolved. This solution was cast on a support and dried to obtain a edible film according to Example 3 by setting the moisture to 15% and the thickness to 40 μm. Further, an aqueous solution containing 6% gelatin and 4% glycerin was used as Comparative Example 7, and an aqueous solution containing 4% gelatin, 2% dextrin (molecular weight of about 8500) and 3% glycerin was used as Comparative Example 8, and gelatin 4% An aqueous solution containing 2% sucrose and 3% glycerin was prepared as Comparative Example 9, and an edible film was produced in the same manner as in Example 3.
次に、これら実施例３並びに比較例７乃至９に係る可食性フィルムについて、実施例１と同様にフィルム２０％応力及びフィルム破断強度を測定し、ヒートシール性及びお湯への溶解性の評価を行なった。これらの結果を表３に示す。 Next, for the edible films according to Example 3 and Comparative Examples 7 to 9, the film 20% stress and the film breaking strength were measured in the same manner as in Example 1 to evaluate the heat sealability and the solubility in hot water. I did it. These results are shown in Table 3.
表３に示すように、比較例７に係る可食性フィルムは、強度が十分で加工性に優れているが、ヒートシール性及び熱溶解性に優れておらず、比較例８及び９に係る可食性フィルムは、逆にヒートシール性及び熱溶解性に優れているが、加工性に優れていないことが分かる。これに対して、実施例３に係る可食性フィルムは、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れていることが分かる。 As shown in Table 3, the edible film according to Comparative Example 7 has sufficient strength and excellent workability, but does not have excellent heat sealability and heat solubility, and may be according to Comparative Examples 8 and 9. In contrast, the food film is excellent in heat-sealability and heat-solubility, but is not excellent in workability. On the other hand, it turns out that the edible film which concerns on Example 3 is fully excellent in all of heat solubility, heat seal property, and workability.
実施例４乃至１１
次に、本発明に係る可食性フィルムの実施例４乃至１１について説明する。先ず、表４に示す糊料それぞれ４％、砂糖由来イヌリン（フジ日本精糖（株）製、分子量約３０００）２％及びグリセリン４％が含まれた水溶液を１００℃に加熱して糊料を溶解した。この溶液を支持体上に流延し、乾燥して水分１５％、厚さ４０μｍにすることによって実施例４乃至１１に係る可食性フィルムを得た。これら実施例４乃至１１に係る可食性フィルムについて、実施例１と同様にフィルム２０％応力及びフィルム破断強度を測定し、ヒートシール性及びお湯への溶解性の評価を行なった。これらの結果を表４に示す。
Examples 4 to 11
Next, Examples 4 to 11 of the edible film according to the present invention will be described. First, an aqueous solution containing 4% of each paste shown in Table 4, 2% sugar-derived inulin (manufactured by Fuji Nippon Seika Co., Ltd., molecular weight of about 3000) and 4% glycerin is heated to 100 ° C. to dissolve the paste. did. This solution was cast on a support and dried to obtain a edible film according to Examples 4 to 11 by setting the moisture to 15% and the thickness to 40 μm. About the edible film which concerns on these Examples 4 thru | or 11, the film 20% stress and the film breaking strength were measured similarly to Example 1, and the heat seal property and the solubility to hot water were evaluated. These results are shown in Table 4.
また、表５に示す糊料６％及びグリセリン４％が含まれた水溶液を比較例１０乃至１７とし、表６に示す糊料４％、デキストリン（分子量約８５００）２％及びグリセリン４％が含まれた水溶液を比較例１８乃至２５とし、表７に示す糊料４％、スクロース２％及びグリセリン４％が含まれた水溶液を比較例２６乃至３３として、用意し、実施例４乃至１１と同様に可食性フィルムを作製した。これら比較例１０乃至３３に係る可食性フィルムについて、実施例１と同様にフィルム２０％応力及びフィルム破断強度を測定し、ヒートシール性及びお湯への溶解性の評価を行なった。これらの結果を表５乃至７に示す。 Moreover, the aqueous solution containing 6% of paste and 4% of glycerin shown in Table 5 was used as Comparative Examples 10 to 17, and 4% of paste shown in Table 6, 2% of dextrin (molecular weight about 8500) and 4% of glycerin were contained. The prepared aqueous solutions were designated as Comparative Examples 18 to 25, and aqueous solutions containing 4% glue, 2% sucrose and 4% glycerin as shown in Table 7 were prepared as Comparative Examples 26 to 33, and the same as in Examples 4 to 11. An edible film was prepared. About the edible film which concerns on these comparative examples 10 thru | or 33, the film 20% stress and the film breaking strength were measured similarly to Example 1, and the heat seal property and the solubility to hot water were evaluated. These results are shown in Tables 5-7.
比較例１０乃至１７に係る可食性フィルムは、表５に示すように、強度が十分で加工性に優れているが、ヒートシール性及び熱溶解性に優れておらず、比較例１８乃至３３に係る可食性フィルムは、表６及び７に示すように、逆にヒートシール性及び熱溶解性に優れているが、加工性に優れていないことが分かる。これに対して、実施例４乃至１１に係る可食性フィルムは、表４に示すように、熱溶解性、ヒートシール性及び加工性いずれにも十分に優れていることが分かる。 As shown in Table 5, the edible films according to Comparative Examples 10 to 17 have sufficient strength and excellent workability, but are not excellent in heat sealability and heat solubility. As shown in Tables 6 and 7, the edible film is excellent in heat sealability and heat solubility, but is not excellent in workability. On the other hand, as shown in Table 4, it can be seen that the edible films according to Examples 4 to 11 are sufficiently excellent in all of heat solubility, heat sealability, and workability.
Claims (3)
前記糊料には、少なくともイヌリンとその他の糊料が含まれていることを特徴とする可食性フィルム。 An edible film containing a paste used as a food or food additive,
The edible film characterized in that the glue contains at least inulin and other glues.
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| JP2006261725A JP2008079525A (en) | 2006-09-27 | 2006-09-27 | Edible film |
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| JP2006261725A JP2008079525A (en) | 2006-09-27 | 2006-09-27 | Edible film |
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