JP2011103788A - Edible film for packaging food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an edible film for packaging a food such as a precooked food which protects a packaged content from deterioration due to humidity when distributed or stored, owing to its low moisture permeability, and can be used to put a food ingredient packaged therewith in water or hot water for cooking or eating. <P>SOLUTION: The edible film for packaging food is produced by: blending gelatin to a yeast cell wall fraction or a yeast cell wall fraction-containing material comprising a pulverized yeast fungus obtained by pulverizing a yeast fungus directly or after dried, fungus residue obtained by removing soluble components in the fungus bodies soluble in water or polar solvent from the yeast fungus bodies, fungus residue obtained by treating the fungus residue with acidic aqueous solution and removing soluble components soluble in water or polar solvent, or pulverized fungus residue; and forming the mixture into a film sheet shape, so as to have low moisture permeability and also be readily soluble when put in water or hot water to satisfy both low moisture permeability and ready solubility to water. The edible film has resistance against moisture permeation, ready solubility to water, proper stretchability and mechanical strength, and excellent oxygen-barrier properties. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention is applied to edible films for food packaging having low moisture permeability and water-soluble, especially for food packaging such as instant foods, and the contents of the packaging are reduced by low moisture permeability during distribution and storage. The present invention relates to an edible film for food packaging that protects from alteration due to moisture and is easily soluble in water, and can be used by being poured into water or hot water while packaging food ingredients when cooking or eating.

  In instant foods such as instant noodles in containers, drying ingredients such as powdered soup and dried vegetables, spices, seasonings, etc. are usually put in bags wrapped with plastic films such as polyethylene to prevent moisture absorption. The user unpacks the contents during use and takes out the contents for use. However, in such foods where instantness is important, it is preferable that the opening operation does not occur because it gives a sense of complexity. Moreover, since the bag etc. which were opened at the time of use are processed as a waste, it is preferable from an environmental viewpoint not to take out such a bag itself as a waste after opening.

  Incidentally, edible films based on water-soluble polysaccharides such as gelatin, sodium caseinate, agar or carrageenan have been known as packaging materials for foods. These use the packaging film itself as an edible material. For example, in JP-A-6-105660, pectin, glycerin and sucrose fatty acid ester are mixed based on gelatin and formed into a film shape. Discloses an edible film excellent in solubility, heat sealability, and blockiness. Japanese Patent Laid-Open No. 6-183456 discloses a material obtained by adding a small amount of collagen to gelatin to prevent the internal articles from absorbing moisture and releasing taste, fragrance and other components during storage. A packaging film having a structure in which the packaging film is sometimes dissolved with hot water is disclosed.

  Furthermore, Japanese Patent Application Laid-Open No. 2002-95426 discloses a moisture-permeable and heat-sealing property in which a hydrophobic layer such as a wax for food is formed on one side of an edible base film formed by mixing agar and gelatin. JP 2008-79525 A discloses an edible film having improved heat solubility, including a paste containing at least inulin and other paste made of agar, carrageenan, gelatin, furseleran, pectin, etc. An edible film excellent in heat sealability and processability is disclosed.

  As described above, various edible films have been disclosed. However, the edible film is applied to food packaging such as instant food, and the distribution contents are protected from moisture change by low moisture permeability during distribution and storage. In order to satisfy the performance as an edible film for food packaging that can be easily solubilized and used by putting it in water or hot water while packaging food ingredients, There was a problem that it was difficult to provide an edible film that completely satisfied both the water solubility decreased when the wettability was improved, and the moisture permeability decreased when the water solubility was improved. . Moreover, in order to enable use as a food packaging material, mechanical properties as a packaging material such as a certain mechanical strength and stretchability are required. Accordingly, there is a demand for the development of an excellent physical property that satisfies these requirements, and a cheaper and safer edible film for food packaging.

  On the other hand, a bacterial cell residue obtained by removing soluble bacterial components soluble in water or a polar solvent from enzyme-treated yeast, or a soluble residue soluble in water or a polar solvent by treating the bacterial cell residue with an acidic aqueous solution The coating film formed from the yeast cell wall fraction which consists of a microbial cell residue which removed the component is disclosed (Unexamined-Japanese-Patent No. 2000-44878, Unexamined-Japanese-Patent No. 2002-220793, Unexamined-Japanese-Patent No. 2002-249714). The coating film provides a film having excellent physical properties such as extremely low oxygen permeability and high oxygen barrier properties. However, the coating film can be easily dissolved in water or hot water by applying it to food packaging. It does not provide an edible film.

JP-A-6-105660 JP-A-6-183456 JP 2000-44878 A JP 2002-95426 A Japanese Patent Laid-Open No. 2002-220793 JP 2002-249714 A JP 2008-79525 A

  An object of the present invention is to provide an edible film for food packaging that has low moisture permeability and water-solubility, particularly when applied to food packaging such as instant food, and low moisture permeability during distribution and storage. Therefore, the packaging contents are protected from alteration due to moisture, and have low water permeability so that they can be used by being poured into water or hot water while packaging food ingredients when cooking or eating. An object of the present invention is to provide an edible film for food packaging having wettability and water-solubility.

The present invention provides a yeast cell wall fraction or a yeast cell wall fraction-containing material selected from the group consisting of the following (1) to (4), preferably a ground product as described in (1) or (4), more preferably Food packaging having low moisture permeability and easy water solubility produced by blending gelatin into the pulverized product according to (1) or (4) having an average particle size of 1 to 10 μm and forming it into a film sheet shape Made of edible film for:
(1) A ground product obtained by pulverizing yeast cells as they are or after being dried; (2) Cell residue obtained by removing soluble cell components soluble in water or a polar solvent from yeast cells; (3) A cell residue obtained by treating the cell residue of (2) with an acidic aqueous solution and further removing soluble components soluble in water or a polar solvent; (4) The cell residue of (2) or (3) A pulverized product obtained by pulverization as it is or after being dried.

  The edible film of the present invention has moderate stretchability and mechanical strength as a food packaging film, as well as the above properties having low moisture permeability and water solubility, and also has excellent oxygen barrier properties. Have.

  In the preparation of the edible film of the present invention, in order to achieve both low moisture permeability and easy water solubility of the edible film, the ratio of gelatin to be added to the yeast cell wall fraction or the yeast cell wall fraction-containing material is It is preferable to add 0.5 to 4 parts by weight of gelatin to 1 part by weight of the dry weight of the fraction or yeast cell wall fraction-containing material. By using the edible film for food packaging of the present invention in packaging instant noodles and the like, such as powdered soup and dried vegetables such as dried vegetables, spices, seasonings, etc., when storing the food, low moisture permeability Thus, it is possible to provide a packaging for food that can prevent the contents from being deteriorated due to moisture absorption and can be used by putting the food ingredient into the water or hot water while cooking or eating.

  In order to produce the edible film for food packaging of the present invention, the yeast cell wall-containing material or yeast that has been subjected to a pulverization treatment so that the average particle size is preferably 1 to 10 μm after the yeast cells are directly or after being dried. A cell residue obtained by removing soluble cell components soluble in water or a polar solvent from the cell, or treating the cell residue with an acidic aqueous solution to further remove soluble components soluble in water or a polar solvent, It can be produced by blending gelatin in a predetermined ratio to a yeast cell wall fraction composed of cell residue that has been pulverized so that the average particle size is 1 to 10 μm as necessary, and forming it into a film sheet shape. it can.

That is, the present invention specifically relates to [1] a yeast cell wall fraction or a yeast cell wall fraction-containing material selected from the group consisting of the following (1) to (4), and formed into a film sheet. An edible film for food packaging having low moisture permeability and easy water solubility produced by:
(1) Yeast cell pulverized product obtained by pulverizing yeast cells as they are or after being dried;
(2) Cell residue obtained by removing soluble cell components soluble in water or a polar solvent from yeast cells;
(3) A cell residue obtained by treating the cell residue of (2) with an acidic aqueous solution to further remove soluble components soluble in water or a polar solvent;
(4) Yeast cell pulverized product obtained by pulverizing the cell residue of (2) or (3) as it is or after drying, or [2] pulverizing yeast cell as it is or after drying As an edible film for food packaging according to the above [1], wherein the average particle size of the yeast cell pulverized product obtained in this manner is 1 to 10 μm, or [3] an edible film raw material for food packaging, yeast cell wall fraction Alternatively, from an edible film for food packaging having low moisture permeability and water-solubility according to [1] or [2] above, wherein 0.5 to 4 parts by weight of gelatin is used per 1 part by weight of the yeast cell wall fraction-containing material. Become.

In addition, the present invention provides [4] an edible film for food packaging for packaging instant food for use by putting food ingredients into water or hot water while cooking or eating. An edible film for food packaging having low moisture permeability and water-solubility according to any one of the above [1] to [3], and [5] a group consisting of (1) to (4) below A method for producing an edible film for food packaging having low moisture permeability and water-solubility comprising blending gelatin into a yeast cell wall fraction or a yeast cell wall fraction-containing material selected from the above, and forming into a film sheet shape:
(1) Yeast cell pulverized product obtained by pulverizing yeast cells as they are or after being dried;
(2) Cell residue obtained by removing soluble cell components soluble in water or a polar solvent from yeast cells;
(3) A cell residue obtained by treating the cell residue of (2) with an acidic aqueous solution to further remove soluble components soluble in water or a polar solvent;
(4) A pulverized product obtained by pulverizing the cell residue of (2) or (3) as it is or after being dried, or [6] obtained by pulverizing yeast cells as they are or after being dried. The pulverized processed product has an average particle size of 1 to 10 μm, and comprises the method for producing an edible film for food packaging having low moisture permeability and water solubility as described in [5] above.

  In particular, the present invention is applied to packaging of food such as instant food, and at the time of distribution and storage, the packaging contents are protected from alteration due to moisture due to low moisture permeability, and also has water solubility. Provided is an edible film for food packaging that has low moisture permeability and water-solubility that can be used by being poured into water or hot water while the food ingredients are packaged during cooking and eating. Furthermore, the edible film of the present invention has moderate stretchability and mechanical strength as a food packaging film in addition to the above properties, and further has excellent oxygen barrier properties. Provided is an edible film having excellent physical properties as an edible film for food packaging.

The present invention provides a yeast cell wall fraction or a yeast cell wall fraction-containing material selected from the group consisting of the following (1) to (4), preferably a ground product as described in (1) or (4), more preferably Food packaging having low moisture permeability and easy water solubility produced by blending gelatin into the pulverized product according to (1) or (4) having an average particle size of 1 to 10 μm and forming it into a film sheet shape Made of edible film for:
(1) A pulverized product obtained by pulverizing yeast cells as they are or after being dried; (2) Cell residue obtained by removing soluble intracellular components soluble in water or a polar solvent from yeast cells; 3) A cell residue obtained by treating the cell residue of (2) with an acidic aqueous solution and further removing soluble components soluble in water or a polar solvent; (4) The cell residue of (2) or (3) is left as it is. Or a pulverized product obtained by finely pulverizing after drying

  In the present invention, the yeast to be used may be any yeast as long as it can be used for food and drink such as beer yeast, wine yeast, baker's yeast, and torula yeast. Specifically, yeast belonging to the genus Saccharomyces such as Saccharomyces cerevisiae and Saccharomyces pastrianus, yeast belonging to the genus Candida such as Candida lipolytica , Yeast belonging to the genus Torulaspora such as Torulaspora delbrueckii, yeast belonging to the genus Kluyveromyces such as Kluyveromyces thermotolerans, Pichia membranefaciens ( And yeast belonging to the genus Pichia such as Pichia membranaefaciens). These yeasts can be used alone or in combination.

  Examples of yeast cells include a culture obtained by culturing yeast in a medium such as a solid medium and a liquid medium, and a cell obtained by solid-liquid separation from the culture. Muddy yeast collected after the fermentation process in the manufacturing process of beer-like beverages such as beer and sparkling liquor, and hybrids and commercially available yeast cells may be used. The yeast cells may be used for the next treatment as they are, and if necessary, an aqueous solution of an inorganic salt such as water, sodium chloride, potassium chloride or calcium chloride, a buffer solution such as a phosphate buffer or a citrate buffer. It may be suspended in the same.

  When using yeast collected after the fermentation process in the production process of effervescent malt beverages and beer-like beverages as yeast cells, debittering treatment such as washing with an alkaline aqueous solution to prevent bitterness from being imparted It is preferable to use the microbial cell which gave. When pulverizing yeast cells, the yeast cells may be subjected to pulverization as they are, but they are subjected to drying treatment such as sun drying, hot air drying, freeze drying, etc., and then subjected to pulverization treatment. Also good. Examples of the pulverization process include a pulverization process using a blender, a homogenizer, a ball mill, an airflow pulverizer, and the like. The smaller the particle size of the pulverized product, the better. However, the average particle size is usually 1 to 10 μm, more preferably the average particle size is 1 to 5 μm. The yeast cell pulverized product can be used in the present invention as a content of the yeast cell wall fraction.

  As a method for removing soluble bacterial components soluble in water or polar solvents such as proteins, amino acids, sugars, nucleic acids, organic acids, etc. from yeast cells, the yeast cells are treated with enzymes and organic such as water or ethanol. Method of washing with solvent, yeast cells are dispersed in water (1: 1000-6: 10 weight ratio, preferably 5: 100 weight ratio), homogenized using a homogenizer, stirrer, shaker, etc., pH The method of heating after adjusting to neutrality or its vicinity, and extracting with hot water etc. is mention | raise | lifted. Examples of the method for enzymatic treatment of yeast cells include a method for self-digestion treatment using yeast cell enzymes, a method for adding enzymes such as protease, nuclease, β-glucanase, esterase, and lipase to cause an enzyme reaction. be able to. Enzyme treatment conditions are appropriately set depending on the enzyme used.

  When the yeast cells are extracted with hot water, the temperature is usually in the range of 70 to 100 ° C, preferably 80 to 100 ° C, and most preferably about 90 to 100 ° C. The extraction time is 1 to 240 minutes, preferably 30 to 180 minutes, for example about 60 minutes or more. After performing these treatments, the cell residue obtained by an appropriate separation means such as centrifugation or filtration can be used as a yeast cell wall fraction. In addition, after treatment with an acidic aqueous solution such as inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, etc., organic acid such as acetic acid, citric acid, etc., it is washed with an organic solvent such as water or ethanol, and water in the bacterial body or polar solvent What removed the soluble component may be used as a yeast cell wall fraction.

  These yeast cell wall fractions may be used in the present invention as they are, but are used in the present invention as particles having an average particle size of 1 to 10 μm, more preferably an average particle size of 1 to 5 μm after being subjected to the above pulverization treatment. It is preferable.

  The gelatin used in the present invention may be gelatin derived from any animal such as cow, pig and fish. Any type of gelatin (type A) obtained by acid treatment and gelatin (type B) obtained by alkali treatment may be used.

  In the production of the edible film of the present invention, when the yeast cell fraction or the yeast cell fraction-containing material and gelatin are blended to form an edible film, the dry weight of the yeast cell wall fraction or the yeast cell wall fraction-containing material is determined. Gelatin is preferably added in an amount of 0.5 to 4 parts by weight with respect to 1 part by weight, and if necessary, water, a humectant, an oil and fat, an emulsifier, etc. are mixed, heated to dissolve the gelatin, then cooled It can be formed by pouring into a mold and drying. Examples of the humectant include polysaccharides such as sorbitol, trehalose, arabinose, honey and starch, organic acids such as lactic acid, malic acid and tartaric acid, and propylene glycol. Examples of the oil and fat include rapeseed oil and fat, soybean oil and fat, cow oil and oil, salad oil and the like. Examples of the emulsifier include glycerin fatty acid ester, soybean lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, sodium caseinate and the like, and these preparations.

  The thickness of the edible film of this invention can be suitably adjusted according to a use. A thicker one is preferable from the viewpoint of reducing moisture permeability, but a thinner one is preferable from the viewpoint of improving the solubility in water. The thickness considering the balance between the two is preferably, for example, 50 to 150 μm.

  Using the edible film of the present invention, for example, by making a bag by a conventional method, a bag having low moisture permeability, edible and easily water-soluble (hereinafter also referred to as the bag of the present invention) is produced. be able to. Since the bag of the present invention has low moisture permeability, it can prevent deterioration and solidification due to moisture absorption of the contents, and it is edible and easily soluble in water, so it is not necessary to open it at the time of use, and it should be used as it is. Therefore, there are advantages such as convenience of cooking and no generation of waste. For this reason, the bag of this invention is used suitably for packaging of the food / beverage products which use water or hot water at the time of cooking, for example, a seasoning attached to an instant noodle etc., a spice, an ingredient.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples.

<Preparation of edible film>
A beer yeast slurry as a by-product was obtained from a beer factory, and sludge live yeast obtained by centrifugation was suspended in water. The suspension was self-digested at 50 ° C. and then centrifuged again to obtain a self-digestion residue from which soluble intracellular components were removed. The autolysis residue is suspended in 0.1 mol / l hydrochloric acid, acid-treated at 80 ° C. for 20 minutes, and then centrifuged to remove the soluble fraction to obtain the residue obtained as an acid-treated yeast cell wall fraction. It was.

It was 5-10 micrometers when the average particle diameter in this fraction was measured by the laser diffraction type wet method.
The slurry yeast was dispersed in an alkaline aqueous solution to be in an alkaline state, centrifuged, and the resulting muddy yeast was dispersed in water and washed with water while stirring. After repeatedly washing with water until the pH was near neutral, the dehydrated yeast obtained by centrifugation was dried. The obtained dried yeast was pulverized by using an airflow pulverizer to obtain a pulverized product of debittered dry yeast. When the average particle diameter of the particles of the pulverized product was measured, it was about 3 μm.

<Moisture permeability test of edible film>
The acid-treated yeast cell wall fraction or the debittered dried yeast ground product, gelatin, sodium lactate and sorbit, and water in the amounts shown in Table 1 were mixed, dissolved by heating in a water bath and homogenized. The film was cooled to 40 ° C., poured into a mirror plate, and dried with cold air to prepare a film sheet.
A 6 cm × 8 cm bag was produced using the film sheet. Put 5 g of powdered ramen soup in the bag, seal it, put it in a plastic bag, seal it, store it at 30 ° C and 77% relative humidity for 3 days, and observe the state of the contents (ramen soup) did. The same operation was performed using an aluminum laminate film as a control.

  The results are shown in Table 1. The meanings of the symbols in the table are as follows. A: No change in starting state. ○: Slight caking is observed, but overall there is no change from the starting state. Δ: Caking is observed. X: Caking is recognized and cannot be broken. The amount of gelatin relative to 1 part by weight of the yeast cell wall fraction is shown in Table 1. The cell wall fraction was calculated as 4.8% by weight for the acid-treated yeast cell wall fraction and 30% for the debittered dry yeast from the results of separate examination.

  As shown in Table 1, when a bag made of a gelatin-containing film sheet is used for the yeast cell wall fraction or the contents of the yeast cell wall fraction, the ramen soup can be used even under severe conditions of a relative humidity of 77%. It could be stored in good condition for 3 days. In addition, film No. When the bag using any one of the films 1 to 5 was poured with hot water after storage, it immediately dissolved with the ramen soup.

The present invention is particularly applicable to packaging of food such as instant food, and has excellent moisture permeability at the time of distribution and storage, and is poured into water or hot water while food ingredients are packaged during cooking and eating. An edible film for food packaging that has low moisture permeability and water-solubility that can be used.

Claims (6)

Low moisture permeability and ease of water produced by blending gelatin into a yeast cell wall fraction or a yeast cell wall fraction-containing material selected from the group consisting of (1) to (4) below and forming into a film sheet shape An edible film for food packaging having solubility.
(1) Yeast cell pulverized product obtained by pulverizing yeast cells as they are or after being dried;
(2) Cell residue obtained by removing soluble cell components soluble in water or a polar solvent from yeast cells;
(3) A cell residue obtained by treating the cell residue of (2) with an acidic aqueous solution to further remove soluble components soluble in water or a polar solvent;
(4) A yeast cell pulverized product obtained by pulverizing the cell residue of (2) or (3) as it is or after being dried.   The edible film for food packaging according to claim 1, wherein an average particle size of the yeast cell pulverized product obtained by pulverizing the yeast cell as it is or after being dried is 1 to 10 µm.   The low moisture permeability and water-solubility according to claim 1 or 2, wherein 0.5 to 4 parts by weight of gelatin is used as an edible film raw material for food packaging with respect to 1 part by weight of yeast cell wall fraction or yeast cell wall fraction-containing material. An edible film for food packaging.   The edible film for food packaging is used for packaging instant food for use by putting food ingredients into water or hot water while cooking or eating at the time of cooking or eating. An edible film for food packaging having low moisture permeability and easy water solubility. Low moisture permeability and water-solubility consisting of blending gelatin into a yeast cell wall fraction or yeast cell wall fraction-containing material selected from the group consisting of the following (1) to (4) and forming into a film sheet shape A process for producing an edible film for food packaging.
(1) Yeast cell pulverized product obtained by pulverizing yeast cells as they are or after being dried;
(2) Cell residue obtained by removing soluble cell components soluble in water or a polar solvent from yeast cells;
(3) A cell residue obtained by treating the cell residue of (2) with an acidic aqueous solution to further remove soluble components soluble in water or a polar solvent;
(4) A pulverized product obtained by pulverizing the cell residue of (2) or (3) as it is or after being dried.   The food having low moisture permeability and easy water solubility according to claim 5, wherein the average particle size of the pulverized product obtained by pulverizing yeast cells as they are or after being dried is 1 to 10 µm. A method for producing an edible film for packaging.