JP2013116082A - Edible partition film for food, and food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible partition film for food edible as it is while preventing part of food elements constituting a food from intermingling or adhering to a container or hand, and hardly giving an adverse effect on palate feeling and taste, and to provide a food.SOLUTION: This edible partition film for food is used by bringing a food into contact with at least one surface, and includes pectin as the main ingredient. In this case, the edible partition film for food is preferably mixed further with starch. In the food made of ≥2 food elements, a part of the ≥2 food elements is partitioned by the edible partition film for food. Alternatively, the food may be stuck with the edible partition film for food on the outer peripheral surface or bottom of the food.

Description

  The present invention relates to an edible partition film for food that can partition the surface of food or between food elements, and food using the same.

  Foods are composed of various different food elements such as dough, ingredients, and toppings, and there are various types of foods depending on the variations. Different types of food elements have different amounts of water, so various problems are likely to occur when the food elements are placed on or filled in other food elements. For example, when a semi-solid or liquid food element containing a large amount of water is combined with a low-moisture solid food element, moisture transfer from the semi-solid or liquid food element to the solid food element becomes a problem. There is a case. Specifically, jams and rice cakes sandwiched between baked goods and cooking pans need to have a high moisture content in order to make fresher ones. Will move and the baked goods and cooking bread will be sticky. In addition, cakes that use tart dough require that fresh fruit filling be used, but if the moisture content of the fruit filling is high, moisture will soak into the tart dough and the crispy feeling tends to be impaired.

  By the way, in the field of food, films and sheets made of plastic or paper are widely used. For example, in creamy foods such as fresh cream with exposed surfaces, the cream portion is covered with a plastic film so as not to stick to the packaging container. In short cakes and the like, side wrapping that covers the side surfaces with a plastic film is performed so that it can be easily held while preventing the attachment of cream or the like to the hand. This side wrapping also serves the purpose of preventing contact between adjacent cakes and preventing them from getting dirty. In the case of baked food such as cooked rice and noodles, a transparent film is often laid between the cooked rice or noodles and ann as an insole. In addition, when the jams are placed on the pie dough and baked, the jam scatters, so that the jams are covered with a kitchen sheet or the like to prevent this. Chinese steamed buns, meat buns, and other Chinese buns are sticky and sticky to the floor when they are steamed. These plastic films and bottom paper cannot be eaten as they are and are inconvenient because they need to be removed from the food before eating.

  On the other hand, in the food field, edible films formed of edible materials such as starch are also widely used. Patent Document 1 discloses a water-soluble film containing carboxymethylcellulose sodium salt (CMC-Na) as a main constituent, and describes that it can be used for packaging such as sachets or candies containing soluble coffee. Has been. Patent Document 2 discloses an edible multilayer moisture barrier for separating food components having different water activities in food, which includes a lipid layer containing an edible low melting point triglyceride blend and a flexible hydrophobic layer. It is disclosed.

JP-A-10-182876 (Claim 1, paragraph 0001) JP-A-2005-318894 (Claim 1)

  However, in the technique of Patent Document 1, since CMC-Na is used as an edible film, a pasty feeling is likely to remain in the texture after dissolution, and it is easy to give a sense of discomfort to a person who eats. Also, with this technology, in foods consisting of multiple food elements, it is possible to prevent some of the food elements from mixing during cooking and over time without affecting the texture and feeling of use, or by hand or container. It cannot prevent adhesion to the surface.

  In the technique of Patent Document 2, a lipid layer and a flexible hydrophobic layer are used for the purpose of moisture barrier. However, since there is substantially no moisture migration, food components having different moisture activities are completely separated. It is easy to give a sense of incongruity to people who eat. In addition, since this moisture barrier uses lipids, the dissolution of lipids may adversely affect the food texture and taste of food. Furthermore, since this moisture barrier consists of two layers, a lipid layer and a flexible hydrophobic layer, there is also a problem that the production cost is high.

  In order to solve the above problems, the present invention can be eaten as it is while preventing some of the food elements constituting the food from mixing or adhering to the hand or container, and An object of the present invention is to provide an edible partition film for foods that does not adversely affect the texture and taste, and a food using the film.

In order to achieve the above object, as a result of intensive research, the present inventors use a food edible partition film containing pectin as a main component for food, which is used by bringing food into contact with at least one surface. It is possible to eat as it is while preventing some of the food elements that make up the food from mixing together or adhering to hands or containers, and it is difficult to adversely affect the texture and taste Found that you can.
That is, the present invention is an edible partition film for food, which is used by bringing food into contact with at least one surface and containing pectin as a main component.

  The present invention is a food comprising two or more food elements, wherein a part of the two or more food elements is partitioned by the food edible partition film. . Furthermore, the present invention is a food product characterized in that the food edible partition film is attached to the outer peripheral surface or the bottom surface of the food product.

  As described above, according to the present invention, it is possible to eat as it is while preventing a part of food elements constituting the food from being mixed or adhering to hands or containers. It is possible to provide an edible partition film for food and a food that hardly affect the feeling and taste.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention is not limited by the member, material, arrangement | positioning, etc. which are demonstrated below, These members etc. can be suitably changed in accordance with the meaning of this invention.

(Edible partition film for food)
The edible partition film for food used in the present invention (hereinafter referred to as “edible partition film”) uses pectin, or pectin and starch, so that there is little pasty feeling, excellent solubility, and separate. It is an excellent film. This is because the moderate dissolution rate of pectin is excellent in the separating action of foods containing moisture. That is, if the dissolution rate is too high, it dissolves immediately and the separation effect is weak. Conversely, if the dissolution rate is too slow, there is little familiarity with water, and the edible partition film tends to remain uncomfortable when eaten.

  Furthermore, by using starch in addition to pectin, the pectin moderately inhibits starch gelatinization by heating during the production of an edible partition film, so that the starch grains remain in an adequate state. Become. For this reason, the edible partition film obtained has little pasty feeling, is excellent in solubility, and exhibits an excellent separation effect due to an appropriate water-repellent effect of the remaining starch granules (β-starch).

  As described above, the food of the present invention is made by utilizing the moderate solubility in water of an edible partition film containing pectin, and cannot be achieved by pullulan, soy polysaccharide, gum arabic or the like that dissolves quickly. . Moreover, such a property cannot be achieved even in κ carrageenan which is poorly dissolved in cold water.

(Pectin)
Pectin is a polysaccharide contained in plant cell walls and the like, and galacturonic acid has an α-1,4-linked polygalacturonic acid as a main chain component and has an ester in which a part of the carboxyl group is methylated. The pectin used in the present invention may be an HM pectin having a degree of esterification (DE) of galacturonic acid of 50% or more, or an LM pectin having a degree of esterification of less than 50%, but HM pectin with little reaction with polyvalent cations is preferred. . Thereby, even if an edible partition film is applied to a foodstuff, it is not influenced by the polyvalent cation contained in the foodstuff. Of course, it is somewhat affected by polyvalent cations in the food, but even LM pectin can be used in food without any problem. The raw material of pectin is not affected by citrus, apple, etc., and an appropriate raw material can be selected and used.

  As a compounding quantity of pectin, it is preferable that it is 30 to 95 weight% with respect to the whole quantity of the final edible partition film, and it is further more preferable that it is 50 to 80 weight%. When the amount of pectin is less than 30% by weight, an appropriate dissolution rate cannot be obtained when an edible partition film is formed. On the other hand, when the blending amount of pectin exceeds 95% by weight, film formation becomes difficult.

(Starch)
In the present invention, in addition to the above pectin, a starch can be further used as needed. Starch is a polymer compound in which α-glucose is glycosidically bonded. The starch used in the present invention is not particularly limited as long as it is usually used in the food field, such as potato, corn, tapioca, and sweet potato. In addition, starch may be subjected to chemical treatments commonly performed in the food field, such as phosphorylation, ether crosslinking, oxidation, and hydroxypropylation.

  When pectin and starch are used in combination, the blending ratio of pectin and starch is preferably 1: 0.05 to 1: 0.5 by weight and 1: 0.1 to 1: 0.3. More preferably. If the blending ratio of starch to pectin is less than 1: 0.05, the above-mentioned effect due to starch is difficult to obtain, and conversely if it is more than 1: 0.5, sufficient film strength is difficult to obtain.

(Manufacturing method of edible partition film)
The edible partition film can be produced by a method usually performed when forming a film in the food field. Examples of the production method of the edible partition film include a method of producing using a heating drum, a method of producing using a support made of polyethylene terephthalate, a casting method, and the like. In the production of the edible partition film, the above raw materials can be dissolved in a solvent such as water to form a film in a solution state. Although content of pectin in a solution can be suitably set according to conditions, such as a film manufacturing method, it is preferable that pectin is about 5-20 weight part with respect to 100 weight part of solvents, for example.

  The thickness of the edible partition film is usually preferably 10 μm to 100 μm, and more preferably 30 μm to 70 μm, from the viewpoint of giving a separation effect and avoiding an uncomfortable feeling when eaten. . When the thickness of the edible partition film is less than 10 μm, it is difficult to obtain a sufficient separation effect, and when it is thicker than 100 μm, a sense of incongruity tends to remain when eaten.

  In order to give flexibility to the edible partition film, liquid sugars such as glycerin and sorbitol, sodium lactate and the like may be blended as a plasticizer. In addition, polysaccharides, emulsifiers, saccharides and the like can be added to the edible partition film for the purpose of increasing film strength or improving workability. Examples of such polysaccharides include agar, low-intensity agar, carrageenan, sodium alginate, gellan gum, and the addition of these can improve film strength. Moreover, film softness | flexibility can be improved by adding fenugreek gum, guar gum, tara gum, locust bean gum, tamarind gum, etc. Moreover, the peelability of the film at the time of manufacture can be improved by mix | blending an emulsifier.

  The moisture value of the edible partition film is preferably 2% by weight to 15% by weight and more preferably 8% by weight to 12% by weight with respect to the weight of the entire film. If the moisture value is less than 2% by weight, the edible partition film tends to be fragile, and if the moisture value is more than 15% by weight, the adhesion between the edible partition films becomes too strong and the workability tends to deteriorate. The amount of moisture can be measured by a method of drying at 105 ° C. for 3 hours.

(Food)
The edible partition film has a function as a partition film by using food in contact with at least one surface, and can be eaten as it is as part of the food. The edible partition film is arranged between two or more food elements to prevent the food elements from being mixed together during cooking or over time, and to prevent adhesion to hands and containers, Moreover, it is possible to prevent the texture from being affected.

  The two or more food elements to which the edible partition film is applied are preferably those having a high sugar content of at least one of the food elements. Examples of food elements with high sugar content (high sugar content food elements) include strawberries, fruit fillings, jams and the like. Food elements with high sugar content have high water absorption, so when in direct contact with other food elements, water is absorbed from other food elements and some of the food elements are mixed, making it easy to deteriorate the taste and appearance. . Therefore, by contacting the edible partition film with a high sugar content food element and partitioning it with other food elements, the high sugar content food element is prevented from absorbing moisture from other food elements, and the taste and appearance are deteriorated. Can be prevented. The sugar content of the high sugar content food element is preferably 20 or more. The sugar content can be measured by using a commercially available refractometer. Of course, it goes without saying that an edible partition film can be applied even to food elements having a low sugar content.

  Examples of foods that use edible partition films include Western confectionery such as short cakes. Fresh cream is a commonly used food element in Western confectionery, but there is a problem that water from the fresh cream soaks into the sponge dough over time when the other dough ingredients, sponge dough and fresh cream are in contact. It was. Therefore, by placing the edible partition film described above between the cream and the sponge dough, it is difficult for water from the cream to soak into the sponge dough, and the edible partition film with moderate moisture of the cream. Because it weakens, it is hard to give a sense of incongruity when eating.

  Other food applications in which the edible partition film is used include baked goods, cooked bread, croquettes, gyoza and the like. In baked goods and cooking bread, fruit fillings and strawberries as food elements are filled inside the dough as other food elements, but the filling and strawberries dissolve or lose shape during baking. May reduce the value of the product. In order to prevent such a situation, fruit fillings and straws are wrapped in advance with the edible partition film described above, and the fruit fillings and straws are filled into the dough and the like in a wrapped state, and baking is performed. Thereby, even if a fruit filling and a koji melt | dissolve at the time of baking, since it is covered with the edible partition film, it is hard to lose a shape. Moreover, since the edible partition film is dissolved by the evaporated water, it is difficult to give an uncomfortable feeling when eating.

  In particular, the buns are filled with cocoons in the dough, but there is a problem that a cavity is formed between the dough and the cocoons. However, by wrapping the cocoon with the edible partition film described above, and filling the inside of the fabric with this wrapped cocoon, the binding force between the fabric and the cocoon is increased through the edible partition film. As a result, the generation of cavities can be prevented.

  In addition, even if the ingredients are soft, such as cream croquettes, if the ingredients are wrapped in advance with an edible partition film and filled into the dough, the ingredients can be shaped without any shape loss, and the ingredients can be finished well. It is possible to prevent the formation of cavities by improving the adhesion between the garment and the garment. Moreover, since said edible partition film is dissolved and extinguished almost by water | moisture content at the time of oiliness, it is hard to remain uncomfortable feeling of an edible partition film when eating. In addition, wrapping ingredients such as gyoza and shumai with an edible partition film, wrapping the ingredients in the packaged state and cooking, the extract will flow out excessively from the ingredients during heating. Can be prevented.

  Moreover, an edible partition film can also be used by making it stick to the outer peripheral surface and bottom face of foodstuffs. Examples of such foods include short cakes, meat buns, and buns. Conventionally, in short cakes and the like, the surroundings were covered with a plastic film to prevent fresh cream from sticking to hands or adhering to other cakes lined up next to each other. In this case, it is troublesome to remove the plastic film from the cake and to treat the dirty plastic film. Therefore, by covering the surroundings with the above-mentioned edible partition film instead of the plastic film, it prevents sticking of fresh cream when touching the cake, and it can be eaten as it is without peeling because there is no sense of incongruity when eating. . Furthermore, by laying it on a commercially available meat bun or bun, it is possible to prevent the dough from adhering to the bottom paper and to further eliminate the bottom paper.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “%” and “part” representing the content or amount used are based on weight unless otherwise specified.

(1) Production of edible partition film (production example)
(Films 1-5, Comparative Films 1-3)
An edible partition film was prepared according to the formulation shown in Table 1. Specifically, HM pectin, starch and glycerin were dispersed in water and then heated to 90 ° C. to dissolve. A film (films 1 to 5) having a thickness of about 50 μm and a moisture value of about 10% was produced using a drum-type film molding machine (manufactured by Ina Food Industry Co., Ltd., set temperature 95 ° C.). For comparison, films of carrageenan, pullulan, and soybean polysaccharide (comparative films 1 to 3) were produced in the same manner.

(Films 6-13)
An edible partition film was prepared according to the formulation shown in Table 2. Specifically, the polysaccharides and glycerin shown in Table 2 were dispersed in water and then heated to 90 ° C. to dissolve. A film having a thickness of about 40 μm and a moisture value of about 8% was prepared using a drum-type film molding machine (manufactured by Ina Food Industry Co., Ltd., set temperature: 97 ° C.).

(2) Measurement of film strength and extensibility About the films 1-13 obtained above and the comparative films 1-3, film strength and film extensibility were measured with the following method. The obtained results are shown in Table 3.
Film strength: evaluated according to JIS K7127. In measuring the strength of the film, the film was cut into a width of 6 mm, and the tensile speed was measured at 50 mm / min. As a measuring apparatus, a texture analyzer TAX-Plus (manufactured by Eiko Seiki Co., Ltd.) was used.
Film extensibility: At the time of measuring the film strength, the elongation of the film when it was broken was defined as extensibility.

(3) Application of edible partition film to food (filled bread)
(Examples 1-13, Comparative Examples 1-4)
Using the film shown in Table 4, a bread with filling was produced. Specifically, by mixing 1000 g of strong powder, 100 g of sugar, 18 g of salt, 40 g of skim milk powder, 100 g of butter, 50 g of margarine, 30 g of yeast, 30 g of egg yolk, and 500 g of water, and fermenting at 30 ° C. for 60 minutes, and then dividing into 50 g. Bread dough was prepared. Separately from this, films 1 to 13 and comparative films 1 to 3 wrapped with a strawberry filling were prepared. This was wrapped with bread dough, treated at 35 ° C. and humidity 75% RH for 50 minutes in a proofer, and then baked at 210 ° C. As Comparative Example 4, a filling-filled bread was prepared in the same manner as described above using a filling that was not wrapped with a film. About the produced bread, it cut | disconnected in half from the middle using the knife for bread, the state of the filling was confirmed, and it showed in Table 4. In addition, when eating this bread, it was confirmed whether the person who ate it felt uncomfortable with the film. Evaluation of the sense of incongruity when eating was performed according to the following criteria.
(A) State of filling A: It did not penetrate into bread dough, had good adhesion to bread dough, and was separated cleanly.
B: The bread dough was soaked into the bread dough, but there was no problem. Adhesion to bread dough was also good.
C: The bread dough was soaked, the border was unclear, and cavities were partially formed.
(B) Discomfort when eating A: No discomfort.
B: Although it feels a little, there is no problem.
C: I feel uncomfortable.

  As described above, when the films 1 to 13 were used, the soaking of the filling was prevented and there was no sense of incongruity when eating. On the other hand, when the comparative film 1 was used, there was a sense of incongruity when eaten, and when the comparative films 2 and 3 were used, the penetration of the filling into the dough could not be prevented.

(4) Application of edible partition film to food (fresh cream cake)
(Examples 14 to 26, Comparative Examples 5 to 8)
Films 1 to 13 and comparative films 1 to 3 were laid on a commercially available sponge fabric, and a whipped cream prepared by whipping commercially available fresh cream was applied thereon and stored at 20 ° C. Two days later, the state of the boundary between the sponge fabric and whipped cream and the ease of cutting with a knife were confirmed. The thing which did not use a film as a comparison was also produced. The results are shown in Table 5.
(A) State of boundary between sponge and whipped cream A: The moisture of the whipped cream did not permeate into the sponge fabric, and the adhesiveness to the sponge fabric was good and separated cleanly.
B: Although the moisture of the whipped cream soaked into the sponge fabric very slightly, there was no problem. Adhesion to sponge fabric was also good.
C: Moisture of whipped cream was infiltrated into the sponge fabric.
(B) Ease of cutting with a knife A: Cuts smoothly.
B: Although it cuts smoothly, very little film remains.
C: There is a film and it does not cut cleanly.

  As described above, in the case where the films 1 to 13 were used, moisture penetration of the whipped cream was prevented and the cutting with a knife was easy. On the other hand, when the comparative film 1 was used, it was difficult to cut with a knife, and when the comparative films 2 and 3 were used, the penetration of moisture from the whipped cream into the sponge fabric could not be prevented.

(5) Application of edible partition film to food (short cake)
(Examples 27 and 28, Comparative Examples 9 and 10)
The plastic film wound around a commercially available shortcake using whipped cream was peeled off, and instead the films 3 to 4 and the comparative films 1 and 2 were used to examine the ease of handling and texture of the shortcake. . The results are shown in Table 6.

  As described above, the edible partition film using the films 3 and 4 is easy to handle because it does not have whipped cream adherence, and does not feel uncomfortable when eaten.

(6) Application of edible partition film to food (baked bun)
(Examples 29 and 30, Comparative Examples 11 to 13)
Baked buns were prepared according to the formulation shown in Table 7. Specifically, although it is a method generally performed, honey and white sugar were added to whole eggs little by little, dissolved in a hot water bath, and further heated and dissolved chocolate was mixed. Subsequently, sodium bicarbonate was dissolved in a small amount of water and mixed with this. Further, a dough was prepared by mixing weak flour. The white rice crackers were divided into 30 g, which were each wrapped in films 9 to 10 and comparative films 1 and 3. These white rice crackers were wrapped in 15 g of dough and baked in an oven at 180 ° C. to confirm the state of the baked buns. For comparison, a white rice cracker not wrapped with a film was also prepared. The results are shown in Table 8.

  As described above, the baked buns using the films 9 and 10 have increased adhesion between the dough and the cocoon and did not feel uncomfortable when eaten.

(7) Application of edible partition film to food (cream croquette)
(Example 31, Comparative Examples 14-16)
A cream croquette was prepared by a commonly used method. However, the cream part was previously wrapped with film 11 and comparative films 1 and 2, and the wrapped cream was wrapped with croquette clothes. The thing which does not use a film as a comparison was produced similarly. Moreover, what frozen these was also produced. The state of the cream croquette made by oiling these was confirmed. The results are shown in Table 9.

  As described above, the cream croquette using the film 11 has increased adhesion between the cream portion and the garment and has no sense of incongruity when eaten.

(8) Application of edible partition film to food (Gyoza, Shumai, Spring roll)
(Example 32, Comparative Examples 17-19)
A baked gyoza was prepared by a commonly used method. However, the material part was previously wrapped with film 7 and comparative films 1 and 2, and the wrapped material was wrapped with a commercially available gyoza skin. The thing which does not use a film as a comparison was produced similarly. Moreover, what frozen these was also produced. The state of the baked gyoza that was baked was confirmed. The results are shown in Table 10.

  As described above, the baked gyoza using the film 7 exudes an appropriate amount of extract from the ingredients, and has an unprecedented taste. Similarly, when the Shumai tool and the spring roll tool were wrapped in the film 7 and tested, the same results as in Table 10 were obtained.

(9) Application of edible partition film to food (cheese cake tart)
(Example 33, Comparative Examples 20-22)
A cheesecake tart was prepared by a commonly used method. During the production of the cheesecake tart, the film 12 and the comparative films 1 and 2 were laid between the tart dough and the cheese ingredients. The thing which does not use a film as a comparison was produced similarly. These were baked and the state was investigated. The results are shown in Table 11.

  As described above, the cheesecake tart using the film 12 has a clean appearance because the dough and the ingredients are adhered to each other, and there is no sense of incongruity when eaten.

(10) Application of edible partition film to food (Apple Pie)
(Example 34, Comparative Examples 23-25)
Apple pie was made by a commonly used method. However, the cooked apple of ingredients was previously wrapped with film 13 and comparative films 1 and 2, and the wrapped apple was wrapped with puff pastry. For comparison, a film without using a film was prepared in the same manner. After baking, the apple pie was cut with a kitchen knife and examined for dough and ingredients. Furthermore, what produced using the apple jam instead of the cooked apple was evaluated similarly. The results are shown in Table 12.

  As described above, in the apple pie using the film 13, the dough and the ingredients were adhered firmly, there was no penetration of the cavities and ingredients, and there was no discomfort when eating.

(11) Application of edible partition film to foods
(Examples 35 and 36, Comparative Examples 26 to 29)
A dough for rice bran was prepared using 200 g of weak flour, 100 g of strong flour, 1 teaspoon of dry yeast, and 150 g of lukewarm water. Specifically, dry yeast was dissolved in warm water at 40 ° C. and put into a mixture of thin flour and strong flour and kneaded well. When this was fermented for 30 minutes and became about twice the size, it was divided into 10 equal parts and then stretched with a rolling pin to wrap a commercially available rice cake. Secondary fermentation was carried out for 10 minutes while the fire was turned off with a steamer, and then fire was put on and steamed for 10 minutes to produce a steamed bun. However, the steamer has nothing on it, the one with the cooking sheet, the one with the film 6 on the cooking sheet, the one with the comparative film 1 on the cooking sheet, the one with only the film 7 The test was carried out with five types of the comparative film 1 alone. Table 13 shows the state of steaming.

  As described above, in the bun using the film 6, the dough was peeled cleanly from the steamer, and the texture when eating was not uncomfortable. The same was true when the film 6 was laid in the form of a cooking sheet.

Claims (4)

  An edible partition film for food, which is used by bringing food into contact with at least one surface and containing pectin as a main component.   The food edible partition film according to claim 1, further comprising starch.   A food comprising two or more food elements, wherein a part of the two or more food elements is partitioned by the food edible partition film according to claim 1 or 2.   A food comprising the food edible partition film according to claim 1 or 2 attached to an outer peripheral surface or a bottom surface of the food.