JP2021013335A - Edible film - Google Patents
Edible film Download PDFInfo
- Publication number
- JP2021013335A JP2021013335A JP2019130398A JP2019130398A JP2021013335A JP 2021013335 A JP2021013335 A JP 2021013335A JP 2019130398 A JP2019130398 A JP 2019130398A JP 2019130398 A JP2019130398 A JP 2019130398A JP 2021013335 A JP2021013335 A JP 2021013335A
- Authority
- JP
- Japan
- Prior art keywords
- edible film
- mass
- divalent metal
- edible
- light resistance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229910021645 metal ion Inorganic materials 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000004080 punching Methods 0.000 claims abstract description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 26
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 24
- 239000011575 calcium Substances 0.000 claims description 24
- 229910052791 calcium Inorganic materials 0.000 claims description 24
- 235000011187 glycerol Nutrition 0.000 claims description 13
- 229910052788 barium Inorganic materials 0.000 claims description 4
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical compound [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 0.000 claims description 4
- 235000021466 carotenoid Nutrition 0.000 claims description 4
- 150000001747 carotenoids Chemical class 0.000 claims description 4
- 229930002875 chlorophyll Natural products 0.000 claims description 4
- 235000019804 chlorophyll Nutrition 0.000 claims description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 4
- 235000018553 tannin Nutrition 0.000 claims description 4
- 229920001864 tannin Polymers 0.000 claims description 4
- 239000001648 tannin Substances 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 1
- 239000011707 mineral Substances 0.000 claims 1
- 239000000758 substrate Substances 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 description 33
- 238000002156 mixing Methods 0.000 description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 12
- 241001474374 Blennius Species 0.000 description 11
- 229920001817 Agar Polymers 0.000 description 9
- 239000008272 agar Substances 0.000 description 9
- 235000010419 agar Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 244000000626 Daucus carota Species 0.000 description 8
- 235000002767 Daucus carota Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000001913 cellulose Substances 0.000 description 7
- 229920002678 cellulose Polymers 0.000 description 7
- 235000010980 cellulose Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000012015 potatoes Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- 238000013329 compounding Methods 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 240000007124 Brassica oleracea Species 0.000 description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000003086 colorant Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000005034 decoration Methods 0.000 description 3
- 238000005562 fading Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000011293 Brassica napus Nutrition 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 240000008100 Brassica rapa Species 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241001113556 Elodea Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 240000004322 Lens culinaris Species 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000004373 Pullulan Substances 0.000 description 2
- 229920001218 Pullulan Polymers 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 210000003278 egg shell Anatomy 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- -1 guagam Polymers 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 235000019423 pullulan Nutrition 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- 244000003377 Allium tuberosum Species 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000017519 Artemisia princeps Nutrition 0.000 description 1
- 244000065027 Artemisia princeps Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000219172 Caricaceae Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 1
- 244000067456 Chrysanthemum coronarium Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000333459 Citrus x tangelo Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000058871 Echinochloa crus-galli Species 0.000 description 1
- 235000008247 Echinochloa frumentacea Nutrition 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 240000000731 Fagus sylvatica Species 0.000 description 1
- 235000010099 Fagus sylvatica Nutrition 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000165082 Lavanda vera Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000196251 Ulva arasakii Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000004554 glutamine Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000008233 hard water Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000014705 isoleucine Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、有色植物を含有し、耐光性に優れた可食フィルムに関するものである。また、本発明は、可食フィルムの耐光性向上方法および抜き加工性向上方法にも関する。 The present invention relates to an edible film containing a colored plant and having excellent light resistance. The present invention also relates to a method for improving light resistance and a method for improving punching processability of an edible film.
従来より、菓子・氷菓等の食品や飲料などに装飾を付すこと等を目的として、フィルム状またはシート状の食品(本明細書において「可食フィルム」と総称することがある。)が提供されている。かかる可食フィルムは、澱粉、寒天、セルロース等の基材に食用色素等を配合し、装飾性を付与している。 Conventionally, film-shaped or sheet-shaped foods (sometimes collectively referred to as "edible films" in the present specification) have been provided for the purpose of decorating foods such as confectionery and frozen confectionery and beverages. ing. In such an edible film, an edible pigment or the like is blended with a base material such as starch, agar, or cellulose to impart decorativeness.
また、可食フィルムに色彩を付すにあたり、風味を向上させるため、有色の食用植物を用いたものも提案されている(例えば、特許文献1参照)。 Further, in order to improve the flavor of the edible film when coloring it, a film using a colored edible plant has also been proposed (see, for example, Patent Document 1).
かかる可食フィルムは、例えば、飲食品の装飾として配置された状態等において照明等の光照射条件下に置かれることがある。このような光照射条件下においては、色素が退色し可食フィルムの色がくすんでしまうという問題がある。特に、可食フィルムに色彩を付すにあたり有色の植物を用いる場合は退色の問題が顕著に生じ得る。 Such an edible film may be placed under light irradiation conditions such as lighting in a state where it is arranged as a decoration for food and drink, for example. Under such light irradiation conditions, there is a problem that the dye fades and the color of the edible film becomes dull. In particular, when a colored plant is used for coloring the edible film, the problem of fading may occur remarkably.
本発明は、かかる課題に鑑みなされたものであって、耐光性に優れた可食フィルムの提供を目的とする。 The present invention has been made in view of such a problem, and an object of the present invention is to provide an edible film having excellent light resistance.
上記課題を解決すべく検討したところ、有色植物および基材を含有する可食フィルムにおいて、二価金属イオンを含む無機物を所定量含有させることにより、耐光性が向上することを見出し、本発明が完成されるに至った。具体的には、本発明は以下のとおりである。 As a result of studies to solve the above problems, it was found that the light resistance is improved by containing a predetermined amount of an inorganic substance containing a divalent metal ion in an edible film containing a colored plant and a base material, and the present invention has been made. It has been completed. Specifically, the present invention is as follows.
〔1〕 有色植物、無機物および基材を含有する可食フィルムであって、
前記無機物は二価の金属イオンを含み、前記可食フィルムに対し前記二価金属イオンを0.75〜6質量%含有することを特徴とする可食フィルム。
〔2〕 前記有色植物を10〜80質量%含むことを特徴とする〔1〕に記載の可食フィルム。
〔3〕 グリセリンを3.0〜40質量%含むことを特徴とする〔1〕〔2〕に記載の可食フィルム。
〔4〕 前記有色植物が、カロテノイド、クロロフィルおよびタンニンの少なくとも1つを含むことを特徴とする〔1〕〜〔3〕に記載の可食フィルム。
〔5〕 前記二価の金属イオンが、カルシウムまたはバリウムであることを特徴とする〔1〕〜〔4〕に記載の可食フィルム。
〔6〕 有色植物、無機物および基材を含有する可食フィルムの耐光性向上方法であって、
無機物として二価の金属イオンの前記可食フィルムに対する含有量を、0.75〜6.0質量%に調整する
ことを特徴とする可食フィルムの耐光性向上方法。
〔7〕 有色植物、無機物および基材を含有する可食フィルムの抜き加工性向上方法であって、
無機物として二価の金属イオンの前記可食フィルムに対する含有量を、0.75〜6.0質量%に調整し、
前記可食フィルムにさらにグリセリンを含有させ、前記グリセリンの前記可食フィルムに対する含有量を3.0〜40質量%に調整する
ことを特徴とする可食フィルムの抜き加工性向上方法。
[1] An edible film containing a colored plant, an inorganic substance, and a base material.
An edible film containing divalent metal ions and containing 0.75 to 6% by mass of the divalent metal ions with respect to the edible film.
[2] The edible film according to [1], which contains 10 to 80% by mass of the colored plant.
[3] The edible film according to [1] and [2], which contains 3.0 to 40% by mass of glycerin.
[4] The edible film according to [1] to [3], wherein the colored plant contains at least one of carotenoid, chlorophyll and tannin.
[5] The edible film according to [1] to [4], wherein the divalent metal ion is calcium or barium.
[6] A method for improving the light resistance of an edible film containing a colored plant, an inorganic substance and a base material.
A method for improving the light resistance of an edible film, which comprises adjusting the content of divalent metal ions as an inorganic substance in the edible film to 0.75 to 6.0% by mass.
[7] A method for improving the punching processability of an edible film containing a colored plant, an inorganic substance, and a base material.
The content of divalent metal ions as an inorganic substance in the edible film was adjusted to 0.75 to 6.0% by mass.
A method for improving punching processability of an edible film, which comprises further adding glycerin to the edible film and adjusting the content of the glycerin with respect to the edible film to 3.0 to 40% by mass.
本発明によれば、耐光性に優れた可食フィルムが提供される。 According to the present invention, an edible film having excellent light resistance is provided.
以下、本発明の実施形態について説明する。
本実施形態に係る可食フィルムは、有色植物、無機物および基材を含有するものであり、上記無機物として二価の金属イオンを所定量含有するものである。
Hereinafter, embodiments of the present invention will be described.
The edible film according to the present embodiment contains a colored plant, an inorganic substance, and a base material, and contains a predetermined amount of divalent metal ions as the inorganic substance.
本実施形態においては、有色植物を含有させることで、当該植物に由来する優れた風味を可食フィルムに付与するとともに、色彩をも付与して装飾性に優れたものとなる。このような有色植物を含有する可食フィルムにおいては耐光性に劣るという課題が生じ得るが、本実施形態においては、無機物として二価の金属イオンを所定量含有することで、耐光性に優れたものとすることができ、光照射を長時間受ける条件下においても飲食品への装飾性に優れたものとなる。 In the present embodiment, by incorporating a colored plant, an excellent flavor derived from the plant is imparted to the edible film, and a color is also imparted to be excellent in decorativeness. An edible film containing such a colored plant may have a problem of inferior light resistance, but in the present embodiment, by containing a predetermined amount of divalent metal ions as an inorganic substance, the light resistance is excellent. It can be used, and it has excellent decorativeness to foods and drinks even under conditions of being exposed to light for a long time.
(1)有色植物
本実施形態で用いる有色植物としては、食用であって装飾に適した色彩を有するものであれば特に限定されない。
有色植物は、カロテノイド、クロロフィルおよびタンニンの少なくとも1つを含むことが好ましい。これらを有する有色植物は、装飾に適した色彩を有していることが多く、本実施形態において特に好適に用いることができる。なお、カロテノイド、クロロフィル、タンニン等を含む有色植物を用いると光照射による退色の懸念が生じ得るが、本実施形態においてはかかる退色が抑制されたものとなる。
(1) Colored plants The colored plants used in the present embodiment are not particularly limited as long as they are edible and have colors suitable for decoration.
Colored plants preferably contain at least one of carotenoids, chlorophyll and tannins. Colored plants having these often have colors suitable for decoration, and can be particularly preferably used in the present embodiment. In addition, when a colored plant containing carotenoid, chlorophyll, tannin, etc. is used, there may be a concern about fading due to light irradiation, but in the present embodiment, such fading is suppressed.
本実施形態においては、有色植物として、例えば、野菜、果実、穀類、茶類、豆類・種実類、いも類等だけでなく、藻類、きのこ類等も例示することができる。
本実施形態において用い得る植物体(野菜、果実、穀類、茶類、豆類・種実類、いも類、藻類、きのこ類等)は、本実施形態の効果が発揮される限りにおいて特に限定されないが、以下のものを例示することができる。
In the present embodiment, examples of colored plants include not only vegetables, fruits, grains, teas, beans / nuts, potatoes, but also algae, mushrooms, and the like.
The plants (vegetables, fruits, grains, teas, beans / nuts, potatoes, algae, mushrooms, etc.) that can be used in the present embodiment are not particularly limited as long as the effects of the present embodiment are exhibited. The following can be exemplified.
野菜の種類としては、トマト、ナス、カボチャ、ピーマン、ゴーヤ、ナーベラ、トウガン、オクラ、エダマメ、サヤエンドウ、サヤインゲン、ソラマメ、トウガラシ、トウモロコシ、キュウリ等の果菜類、ニンジン、ゴボウ、タマネギ、タケノコ、レンコン、カブ、ダイコン、ジャガイモ、サツマイモ、ムラサキイモ、サトイモ、ラッキョウ、ニンニク、ショウガ等の根菜類、モロヘイヤ、アスパラガス、セロリ、ケール、ヨモギ、チンゲンサイ、ホウレンソウ、コマツナ、キャベツ、レタス、ハクサイ、ブロッコリー、カリフラワー、ミツバ、パセリ、ネギ、シュンギク、ニラ等の葉茎類等が挙げられる。
果実の種類としては、リンゴ、イチゴ、キウイフルーツ、ブドウ、モモ、パイナップル、グアバ、バナナ、マンゴー、アセロラ、プルーン、ブルーベリー、ハスカップ、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、ライチ、メロン、西洋ナシ、スモモ類、柑橘類果実類(オレンジ、温州ミカン、レモン、グレープフルーツ、ライム、マンダリン、ユズ、シークワーサー、タンジェリン、テンプルオレンジ、タンジェロ、カラマンシー等)等が挙げられる。
Vegetable types include tomatoes, eggplants, pumpkins, peppers, bitter melons, nabella, togan, okura, edamame, pods, sardines, sardines, cabbage, corn, cucumbers and other fruit vegetables, carrots, gobos, onions, bamboo shoots, lentils, Root vegetables such as turnips, radishes, potatoes, sweet potatoes, purple potatoes, sweet potatoes, rakkyo, garlic, ginger, moroheiya, asparagus, celery, kale, yomogi, bok choy, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, Examples include leafy stems such as turnips, parsley, onions, shungiku, and nira.
Fruit types include apples, strawberries, kiwi fruits, grapes, peaches, pineapples, guava, bananas, mangoes, acerolas, prunes, blueberries, hascups, papayas, passion fruits, plums, pears, apricots, lyches, melons, and pears. , Sumomo, citrus fruits (orange, Wenzhou citrus, lemon, grapefruit, lime, mandarin, yuzu, shikuwasa, tangerine, temple orange, tangelo, calamancy, etc.) and the like.
穀類の種類としては、コメ、オオムギ、コムギ、ハトムギ、ソバ、ライムギ、ヒエ、キビ等が挙げられる。
茶類、緑茶(抹茶等を含む)、紅茶、烏龍茶等のチャノキ;ローズヒップ、ペパーミント、レモングラス、シナモン、ローズマリー、ラベンダー等のハーブなどが挙げられる。
豆類・種実類の種類としては、コーヒー、カカオ、アズキ、ダイズ、ヒヨコマメ、リョクトウ、レンズマメ、アーモンド、カシューナッツ、クリ、ココナッツ、ゴマ、ピスタチオ、ピーナッツ、ひまわり種等が挙げられる。
いも類の種類としては、ジャガイモ、サツマイモ、サトイモ、ヤマイモ、キクイモ等が挙げられる。
藻類の種類としては、アオサ、アオノリ、コンブ、ヒジキ、ワカメ等が挙げられる。
きのこ類の種類としては、エノキタケ、キクラゲ、シイタケ、ブナシメジ、ホンシメジ、ナメコ、エリンギ、ヒラタケ、マイタケ、マッシュルーム、マツタケ等が挙げられる。
Examples of cereal types include rice, barley, wheat, adlay, buckwheat, rye, Japanese millet, millet and the like.
Teas, green tea (including matcha, etc.), black tea, oolong tea, and other tea plants; herbs such as rose hips, peppermint, lemongrass, cinnamon, rosemary, and lavender can be mentioned.
Examples of the types of beans and seeds include coffee, cacao, adzuki beans, soybeans, chickpeas, mung beans, lentils, almonds, cashew nuts, chestnuts, coconuts, sesame seeds, pistachios, peanuts, and sunflower seeds.
Examples of the type of potatoes include potatoes, sweet potatoes, taros, yams, and Jerusalem artichokes.
Examples of algae include sea lettuce, green laver, kelp, hijiki seaweed, and wakame seaweed.
Examples of mushrooms include enokitake mushrooms, oyster mushrooms, shiitake mushrooms, beech mushrooms, hon-shimeji mushrooms, nameko mushrooms, king trumpet mushrooms, oyster mushrooms, maitake mushrooms, mushrooms, and matsutake mushrooms.
上記の有色植物(野菜、果実、穀類、茶類、豆類・種実類、いも類、藻類、きのこ類等)は、1種を単独でまたは2種以上を混合して使用することができる。
上記の中でも、色彩および風味の観点から、ニンジン、トマト、ケール、ピーマン、ヨモギ等の緑黄色野菜、ブドウ等の果実類、抹茶などの茶類が特に好ましい。
The above-mentioned colored plants (vegetables, fruits, grains, teas, beans / nuts, potatoes, algae, mushrooms, etc.) can be used alone or in combination of two or more.
Among the above, from the viewpoint of color and flavor, green-yellow vegetables such as carrots, tomatoes, kale, peppers and mugwort, fruits such as grapes, and teas such as matcha are particularly preferable.
有色植物は、可食フィルムに配合するにあたり、搾汁、破砕、磨砕、粉砕等の処理を行ったのちに配合することができ、これらの処理の前後において適宜乾燥、焙煎等に付してもよい。得られる有色植物の形態としても、汁液、ピューレ、ペースト、粉体等様々な形態をとることができる。 Colored plants can be blended after being squeezed, crushed, ground, crushed, etc. before being blended into an edible film, and are appropriately dried, roasted, etc. before and after these treatments. You may. As the form of the obtained colored plant, various forms such as juice, puree, paste, and powder can be taken.
上記の有色植物の可食フィルムへの配合量は、例えば、10〜80質量%とすることができ、さらに20〜60質量%とすることができ、さらにまた20〜50質量%とすることができる。かかる範囲であれば、有色植物の色彩が効果的に付与され、さらに耐光性および型抜き適性などの強度がより一層優れた可食フィルムが得られるとともに、その他の成分(無機物,基材等)の配合量を十分に確保することができる。
なお、本明細書において、可食フィルム中の配合量および配合成分どうしの配合比は、特に断りがない限り、水分を除いた乾燥質量で表すものとする。例えば、上記有色植物が、汁液、ピューレ、ペースト等の水溶液または水懸濁液で添加される場合は、配合量(質量%)は可食フィルム(乾燥質量)に対する有色植物(乾燥固形分量)で表される。
The blending amount of the colored plant in the edible film can be, for example, 10 to 80% by mass, further 20 to 60% by mass, and further 20 to 50% by mass. it can. Within such a range, the color of colored plants is effectively imparted, and an edible film having further excellent strength such as light resistance and die-cutting suitability can be obtained, and other components (inorganic substances, base materials, etc.) A sufficient amount of the compound can be secured.
In addition, in this specification, the compounding amount in an edible film and the compounding ratio of compounding components are expressed by the dry mass excluding water unless otherwise specified. For example, when the above-mentioned colored plants are added in an aqueous solution such as juice, puree, paste, or a water suspension, the blending amount (% by mass) is the colored plants (dry solid content) with respect to the edible film (dry mass). expressed.
(2)無機物
本実施形態で用いる無機物は二価の金属イオンを含む。二価の金属イオンは、有色植物からの色彩について耐光性向上効果を付与する。また、二価の金属イオンは、ナトリウムやカリウム等の1価金属イオン、3価鉄等の3価金属イオンと異なり、色や味に影響しづらく、さらに二価金属イオンは可食フィルムに強度向上や抜き加工性の向上といった効果をも付与するため、これらの観点からも本実施形態に好適に利用することができる。
(2) Inorganic matter The inorganic matter used in this embodiment contains divalent metal ions. The divalent metal ion imparts a light resistance improving effect for colors from colored plants. In addition, unlike monovalent metal ions such as sodium and potassium, and trivalent metal ions such as trivalent iron, divalent metal ions are less likely to affect color and taste, and divalent metal ions are strong in edible films. Since it also imparts effects such as improvement and improvement in punching workability, it can be suitably used in the present embodiment from these viewpoints as well.
上記二価の金属イオンは、カルシウム、バリウム、マグネシウムが好ましく、カルシウム、バリウムがより好ましく、カルシウムが特に好ましい。これらは可食フィルムの味や色に影響しづらく好適である。
上記二価金属イオンを含む食品素材としては、例えば、海藻カルシウム、卵殻カルシウム、貝殻カルシウム、塩化カルシウム、食塩等が挙げられ、風味に影響を及ぼしにくいことから海藻カルシウム、卵殻カルシウム、貝殻カルシウムが好ましい。さらにアレルギーの観点から海藻カルシウム、貝殻カルシウムが特に好ましい。
The divalent metal ion is preferably calcium, barium or magnesium, more preferably calcium or barium, and particularly preferably calcium. These are suitable because they do not easily affect the taste and color of the edible film.
Examples of the food material containing the divalent metal ion include seaweed calcium, eggshell calcium, shell calcium, calcium chloride, salt and the like, and seaweed calcium, eggshell calcium and shell calcium are preferable because they do not easily affect the flavor. .. Further, from the viewpoint of allergies, seaweed calcium and shell calcium are particularly preferable.
上記無機物は、可食フィルムに対する二価金属イオン含有量として、0.75〜6.0質量%含有することが好ましい。二価金属イオン含有量がかかる範囲であると、可食フィルムの耐光性向上効果がより優れたものとなる。
耐光性向上効果をより優れたものとする観点からは、可食フィルムに対する二価金属イオン含有量が0.9〜4.5質量%であることがより好ましく、1.5〜4.5質量%であることが特に好ましい。
なお、2価鉄については、可食フィルムの臭味に影響してしまう場合があることから、可食フィルムにおける含有量として0.05質量%以下であることがより好ましく、0.03質量%以下であることが特に好ましい。
The inorganic substance preferably contains 0.75 to 6.0% by mass as a divalent metal ion content with respect to the edible film. When the divalent metal ion content is in such a range, the effect of improving the light resistance of the edible film becomes more excellent.
From the viewpoint of improving the light resistance improving effect, the divalent metal ion content with respect to the edible film is more preferably 0.9 to 4.5% by mass, and 1.5 to 4.5% by mass. It is particularly preferable that it is%.
The content of divalent iron in the edible film is more preferably 0.05% by mass or less, more preferably 0.03% by mass, because it may affect the odor of the edible film. The following is particularly preferable.
(3)基材
本実施形態で用いる基材としては、可食フィルムに一般的に用いられるものであれば特に制限されない。具体的には、寒天、ゼラチン、セルロース、プルラン、アルギン酸、ペクチン、グアガム、コンニャク、キサンタンガムなどの多糖類等が例示される。これらの中でも、可食フィルムの強度を望ましい範囲に調整しやすく、また可食フィルムの形状を保持しやすいこと等から、寒天、ゼラチン、セルロース、プルランが特に好ましく、寒天およびセルロースがさらに好ましい。
(3) Base material The base material used in the present embodiment is not particularly limited as long as it is generally used for an edible film. Specific examples thereof include polysaccharides such as agar, gelatin, cellulose, pullulan, alginic acid, pectin, guagam, konjac, and xanthan gum. Among these, agar, gelatin, cellulose, and pullulan are particularly preferable, and agar and cellulose are more preferable, because the strength of the edible film can be easily adjusted to a desired range and the shape of the edible film can be easily maintained.
上記の基材の可食フィルムへの配合量は、例えば、10〜75質量%とすることができ、さらに13〜73質量%とすることができ、さらにまた15〜70質量%とすることができる。かかる範囲であれば、可食フィルムの強度や加工性がより優れたものとなり、またその他の成分(有色植物、無機物等)の配合量を十分に確保することができ可食フィルムの色彩や耐光性についても優れたものとすることが容易となる。 The blending amount of the above-mentioned base material in the edible film can be, for example, 10 to 75% by mass, further 13 to 73% by mass, and further 15 to 70% by mass. it can. Within this range, the strength and processability of the edible film will be more excellent, and the blending amount of other components (colored plants, inorganic substances, etc.) can be sufficiently secured, and the color and light resistance of the edible film can be secured. It becomes easy to make the sex excellent.
本実施形態に係る可食フィルムにおいて、上記有色植物および上記基材の配合比は、有色植物:基材=10:90〜80:20であることが好ましく、20:80〜60:40であることが特に好ましい。配合比を上記範囲とすることで、可食フィルムの強度や加工性を優れたものとすることが容易となり、また可食フィルムの色彩や風味についても優れたものとすることが容易となる。 In the edible film according to the present embodiment, the compounding ratio of the colored plant and the base material is preferably colored plant: base material = 10:90 to 80:20, and is preferably 20:80 to 60:40. Is particularly preferred. By setting the blending ratio within the above range, it becomes easy to make the strength and processability of the edible film excellent, and it becomes easy to make the color and flavor of the edible film excellent.
本実施形態に係る可食フィルムにおいて、グリセリンの配合量が2〜40質量%であることが好ましく、更に3〜30質量%であることが好ましく、特に5〜25質量%であることが好ましい。配合比を上記範囲とすることで、可食フィルムの耐光性を大きく損なうことなく、抜き加工の精度を高める強度への調整が容易になるため、より趣向性に富んだ形状の製品を提供することが容易になる。 In the edible film according to the present embodiment, the blending amount of glycerin is preferably 2 to 40% by mass, more preferably 3 to 30% by mass, and particularly preferably 5 to 25% by mass. By setting the compounding ratio within the above range, it is easy to adjust the strength to improve the accuracy of punching without significantly impairing the light resistance of the edible film, so that a product having a more tasteful shape is provided. It becomes easy.
(4)その他の成分等
本実施形態に係る可食フィルムは、溶媒/分散媒として、通常は水を用いる。使用し得る水としては、飲食用に適しており、かつ上述した二価金属イオンの要件を満たすことができるものであれば、硬水、軟水の種類は問わず、予め脱気処理された脱気水を用いてもよい。
(4) Other components, etc. In the edible film according to this embodiment, water is usually used as the solvent / dispersion medium. The water that can be used is degassed in advance, regardless of the type of hard water or soft water, as long as it is suitable for eating and drinking and can meet the above-mentioned requirements for divalent metal ions. Water may be used.
本実施形態に係る可食フィルムは、前述した原料の他、本実施形態の効果を損なわない範囲において、アミノ酸、ビタミン類、甘味付与剤、香料、酸味料、機能性成分等を含有してもよい。
アミノ酸類としては、アラニン、グルタミン、グルタミン酸、ロイシン、イソロイシン、テアニンなどが挙げられる。
ビタミン類としては、例えば、ビタミンC、ビタミンE、ビタミンD、ビタミンKおよびビタミンB群等が挙げられる。
甘味付与剤としては、例えば、ショ糖、果糖、ブドウ糖、果糖ブドウ糖液糖、還元麦芽糖等の糖類;砂糖、グラニュー糖、異性化糖、キシリトール、パラチノース、エリスリトール等の甘味料;アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物、サッカリン、スクラロース等の高甘味度甘味料;ソルビトール等の糖アルコールなどが挙げられ、さらにシュガーレスバルク甘味料、バルク砂糖甘味料等を含んでいてもよい。
香料としては、例えば、柑橘その他果実から抽出した香料、植物の種実、根茎、木皮、葉等またはこれらの抽出物、乳または乳製品から得られる香料、合成香料等が挙げられる。
酸味料としては、例えば、クエン酸、クエン酸三ナトリウム、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸等が挙げられる。
機能性成分としては、例えば、コラーゲン、コンドロイチン硫酸、グルコサミン、ヒアルロン酸、プラセンタ、牡蠣エキス、キトサン、プロポリス、ローヤルゼリー、トコフェロール、ポリフェノール、カフェイン、サポニン、梅エキス、アロエ、霊芝、アガリクス等が挙げられる。
これらの添加物は、1種を単独でまたは2種以上を混合して使用することができる。
In addition to the raw materials described above, the edible film according to the present embodiment may contain amino acids, vitamins, sweetening agents, flavors, acidulants, functional ingredients and the like as long as the effects of the present embodiment are not impaired. Good.
Examples of amino acids include alanine, glutamine, glutamic acid, leucine, isoleucine, theanine and the like.
Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K and B vitamins.
Examples of the sweetener include sugars such as sucrose, fructose, glucose, fructose-dextrose liquid sugar, and reduced malt sugar; sweeteners such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose, and erythritol; aspartame, acesulfam potassium, High-sweetness sweeteners such as neotheme, stevia extract, saccharin, and sclarose; sugar alcohols such as sorbitol may be mentioned, and sugarless bulk sweeteners, bulk sugar sweeteners, and the like may be further included.
Examples of the flavoring include flavors extracted from citrus fruits and other fruits, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, flavors obtained from milk or dairy products, synthetic flavors and the like.
Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like.
Examples of functional ingredients include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, caffeine, saponin, plum extract, aloe, reishi, and agarix. Be done.
These additives can be used alone or in admixture of two or more.
また、本実施形態の可食フィルムは、その他、各種エステル類、乳化剤、保存料、調味料、着色料(色素)、油、pH調整剤、品質安定剤等を含有してもよい。 In addition, the edible film of the present embodiment may also contain various esters, emulsifiers, preservatives, seasonings, colorants (pigments), oils, pH adjusters, quality stabilizers and the like.
本実施形態に係る可食フィルムのpHは、特に制限されるものではないが、例えば、5.5〜8.5とすることができ、6.0〜8.0とすることができ、6.5〜7.5とすることができる。 The pH of the edible film according to the present embodiment is not particularly limited, but can be, for example, 5.5 to 8.5, 6.0 to 8.0, and 6 It can be .5-7.5.
(5)可食フィルム
本実施形態に係る可食フィルムは、上述した成分を含有させる以外は、従来公知の方法により製造することができる。例えば、基材を水に溶解・分散させ、有色植物および無機物と、必要に応じて他の成分とを混合し、成形することにより、本実施形態に係る可食フィルムを製造することができる。
上記成形においては、シート状に成形した後、型抜き加工を行ってもよく、流動性の高い状態(例えば溶液・懸濁液の状態や高温状態等)で型に流し込んだのち流動性を下げて(例えば乾燥や冷却等)して成型してもよい。
また、フィルムの表面の性状は、鏡面か凹凸があってもかまわない。
(5) Edible Film The edible film according to the present embodiment can be produced by a conventionally known method except that it contains the above-mentioned components. For example, the edible film according to the present embodiment can be produced by dissolving and dispersing the base material in water, mixing colored plants and inorganic substances with other components as necessary, and molding the base material.
In the above molding, the sheet may be molded and then die-cut, and the fluidity is lowered after being poured into the mold in a highly fluid state (for example, a solution / suspension state or a high temperature state). (For example, drying or cooling) may be used for molding.
Further, the surface of the film may have a mirror surface or irregularities.
本実施形態の可食フィルムをシート状に成形する場合は、成型後の厚みが30μm〜300μmであることが好ましく、50〜300μmであることがより好ましく、60〜100μmであることが特に好ましい。かかる範囲であれば、型抜き加工や成形後の形状保持がより容易となる。 When the edible film of the present embodiment is molded into a sheet shape, the thickness after molding is preferably 30 μm to 300 μm, more preferably 50 to 300 μm, and particularly preferably 60 to 100 μm. Within such a range, it becomes easier to maintain the shape after die cutting and molding.
以上述べた実施形態に係る可食フィルムによれば、有色植物、無機物および基材を含有し、かつ無機物として二価金属イオンを所定量するため、光照射条件下においても耐光性に優れたものとなる。 According to the edible film according to the above-described embodiment, since it contains a colored plant, an inorganic substance and a base material and a predetermined amount of divalent metal ion is used as the inorganic substance, it has excellent light resistance even under light irradiation conditions. It becomes.
以上説明した実施形態は、本発明の理解を容易にするために記載されたものであって、本発明を限定するために記載されたものではない。したがって、上記実施形態に開示された各要素は、本発明の技術的範囲に属する全ての設計変更や均等物をも含む趣旨である。 The embodiments described above are described for facilitating the understanding of the present invention, and are not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.
以下、製造例・試験例等を示すことにより本発明をさらに詳細に説明するが、本発明は下記の製造例・試験例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail by showing production examples, test examples, etc., but the present invention is not limited to the following production examples, test examples, etc.
実施例1:抹茶含有可食フィルムの製造
寒天(伊那食品工業社製,かんてんクック)5.3質量部を水90.9質量部に加熱溶解し、海藻カルシウム(太陽化学社製,カルシウム量30質量%)0.3質量部、抹茶粉末3.5質量部を混合して、可食フィルム用調合液を調製した。得られた調合液を、乾燥時に厚さが100μmとなるようにアルミシート上に流し、その後乾燥して、抹茶含有可食フィルムを製造した(試料2)。
Example 1 : Production of edible film containing matcha Agar (manufactured by Ina Food Industry Co., Ltd., Kanten Cook) 5.3 parts by mass is heated and dissolved in 90.9 parts by mass of water, and seaweed calcium (manufactured by Taiyo Kagaku Co., Ltd., calcium content 30) (% by mass) 0.3 parts by mass and 3.5 parts by mass of matcha powder were mixed to prepare a preparation solution for an edible film. The obtained preparation was poured onto an aluminum sheet so as to have a thickness of 100 μm when dried, and then dried to produce a matcha-containing edible film (Sample 2).
さらに、抹茶および海藻カルシウムの配合量、ならびに基材の種類および配合量を変更し、抹茶含有可食フィルムを製造した(試料1,3〜21)。なお、試料8および9においては、基材として寒天に替えてセルロース(旭化成社製)を用いた。 Further, the blending amount of matcha and seaweed calcium, and the type and blending amount of the base material were changed to produce a matcha-containing edible film (Samples 1, 3 to 21). In Samples 8 and 9, cellulose (manufactured by Asahi Kasei Corporation) was used as the base material instead of agar.
〔試験例1〕耐光性試験
得られた抹茶含有可食フィルムについて、人工気象器(日本医化器械製作所社製,LH−350SP)内に設置し、5℃25%RHの条件下において、光源に25kW蛍光灯を用いて放射照度10000ルクスの光を12時間照射した。
光照射の前後において、可食シートの色調を、分光測色計(ミノルタ社製,CM−2600d)を用いて測定し、色差を算出した。
結果を表1に示す。
[Test Example 1] Light resistance test The obtained matcha-containing edible film was installed in an artificial meteorological instrument (LH-350SP, manufactured by Nippon Ika Kikai Seisakusho Co., Ltd.) and was used as a light source under the conditions of 5 ° C. and 25% RH. Was irradiated with light having an irradiance of 10,000 lux for 12 hours using a 25 kW fluorescent lamp.
Before and after light irradiation, the color tone of the edible sheet was measured using a spectrophotometer (manufactured by Minolta, CM-2600d), and the color difference was calculated.
The results are shown in Table 1.
表1に示されるとおり、基材として寒天・セルロースいずれを用いた場合であっても、カルシウムを所定量配合した試料は、耐光性が向上していた。 As shown in Table 1, the light resistance of the sample containing a predetermined amount of calcium was improved regardless of whether agar or cellulose was used as the base material.
実施例2:ニンジン含有可食フィルムの製造
寒天(伊那食品工業社製,かんてんクック)4.4質量部を水58.3質量部に加熱溶解し、海藻カルシウム(太陽化学社製,カルシウム量30質量%)0.3質量部、ニンジンジュース(固形分11.9質量%)37.0質量部(乾燥固形分4.4質量部)を混合して、可食フィルム用調合液を調製した。得られた調合液を、乾燥時に厚さが100μmとなるようにアルミシート上に流し、その後乾燥して、ニンジン含有可食フィルムを製造した(試料23)。
Example 2 : Production of carrot-containing edible film 4.4 parts by mass of agar (manufactured by Ina Food Industry Co., Ltd., Kanten Cook) is heat-dissolved in 58.3 parts by mass of water, and seaweed calcium (manufactured by Taiyo Kagaku Co., Ltd., calcium content 30) 0.3 parts by mass) and 37.0 parts by mass (dry solid content 4.4 parts by mass) of carrot juice (solid content 11.9% by mass) were mixed to prepare a preparation solution for an edible film. The obtained preparation was poured onto an aluminum sheet so as to have a thickness of 100 μm when dried, and then dried to produce a carrot-containing edible film (Sample 23).
さらに、ニンジン、寒天、海藻カルシウムの配合量を変更し、ニンジン含有可食フィルムを製造した(試料22,24〜28)。 Further, the blending amounts of carrot, agar, and seaweed calcium were changed to produce a carrot-containing edible film (Samples 22, 24-28).
得られたニンジン含有可食フィルムについて、実施例1と同様にして、耐光性試験を行った。ただし、耐光性試験においては、光照射時間を7日間に変更した。
結果を表2に示す。
The obtained carrot-containing edible film was subjected to a light resistance test in the same manner as in Example 1. However, in the light resistance test, the light irradiation time was changed to 7 days.
The results are shown in Table 2.
表2に示されるとおり、ニンジン含有可食フィルムにおいても、抹茶含有可食フィルムと同様の結果が得られた。 As shown in Table 2, the same results as those of the matcha-containing edible film were obtained in the carrot-containing edible film.
実施例3:グリセリン含有可食フィルムの製造
セルロース(旭化成社製)6.7質量部を水90.8質量部に溶解し、海藻カルシウム(太陽化学社製)0.3質量部、抹茶粉末1.7質量部、グリセリン(健栄製薬社製)0.5質量部を混合して、可食フィルム用調合液を調製した。得られた調合液を、乾燥時に厚さ100μmとなるようにプラスチックフィルム上に流し、その後乾燥して、可食フィルムを製造した(試料30)。
さらに、抹茶および海藻カルシウムの配合量、ならびに基材の種類および配合量を変更し、抹茶含有可食フィルムを製造した(試料29,31〜36)。
Example 3 : Production of glycerin-containing edible film 6.7 parts by mass of cellulose (manufactured by Asahi Kasei Co., Ltd.) was dissolved in 90.8 parts by mass of water, 0.3 parts by mass of seaweed calcium (manufactured by Taiyo Kagaku Co., Ltd.), matcha powder 1 A preparation solution for an edible film was prepared by mixing 7 parts by mass and 0.5 parts by mass of glycerin (manufactured by Kenei Pharmaceutical Co., Ltd.). The obtained preparation was poured onto a plastic film so as to have a thickness of 100 μm when dried, and then dried to produce an edible film (Sample 30).
Further, the blending amount of matcha and seaweed calcium, and the type and blending amount of the base material were changed to produce a matcha-containing edible film (Samples 29, 31 to 36).
得られた抹茶含有可食フィルムについて、実施例1と同様に耐光性試験を行った。さらに、可食フィルムの性状(硬さ,しなやかさ,割れ,べたつき等)についても評価した。
結果を表3に示す。
The obtained matcha-containing edible film was subjected to a light resistance test in the same manner as in Example 1. Furthermore, the properties of the edible film (hardness, suppleness, cracking, stickiness, etc.) were also evaluated.
The results are shown in Table 3.
〔試験例2〕抜き加工試験
得られた抹茶含有可食フィルム(厚さ100μm)に対し、星や三日月状の抜き型(最大内径10mm)をフィルム面に垂直に押圧し、抜き加工を行った。打ち抜かれた可食フィルムの形状を観察し、以下の基準にて評価した。結果を表3に示す。
◎:正確に抜き加工でき、製品品質が優れている
○:端部に小さい欠け、クラック、バリなどが生じるが、製品品質に影響ない
×:目視で確認できる欠けが発生する、割れるなど製品品質を満たさない
[Test Example 2] Punching test The obtained matcha-containing edible film (thickness 100 μm) was punched by pressing a star or crescent-shaped punch (maximum inner diameter 10 mm) perpendicularly to the film surface. .. The shape of the punched edible film was observed and evaluated according to the following criteria. The results are shown in Table 3.
◎: Can be punched accurately and has excellent product quality. ○: Small chips, cracks, burrs, etc. occur at the edges, but it does not affect the product quality. ×: Product quality such as visually recognizable chips and cracks. Does not meet
表3に示されるとおり、グリセリンを配合した可食フィルムにおいても、カルシウムを所定量配合した試料は、耐光性が向上していた。また、カルシウムを所定量配合した試料は、抜き加工適正および性状にも優れていた。 As shown in Table 3, even in the edible film containing glycerin, the sample containing a predetermined amount of calcium had improved light resistance. In addition, the sample containing a predetermined amount of calcium was excellent in punching suitability and properties.
実施例4:グリセリン含有可食フィルムの製造
グリセリンの配合量を変更した以外は試料32と同様にして、抹茶含有可食フィルムを製造した(試料37〜44)。
得られた抹茶含有可食フィルムについて、実施例3と同様にして耐光性、抜き加工適正および性状を評価した。結果を表4に示す。
Example 4 : Production of glycerin-containing edible film Matcha-containing edible film was produced in the same manner as in Sample 32 except that the blending amount of glycerin was changed (Samples 37 to 44).
The obtained matcha-containing edible film was evaluated for light resistance, punching suitability, and properties in the same manner as in Example 3. The results are shown in Table 4.
表4に示されるとおり、グリセリンの配合量を調整した試料は、いずれも耐光性に優れたものであり、さらに抜き加工適正および性状にも優れていた。 As shown in Table 4, all the samples in which the blending amount of glycerin was adjusted were excellent in light resistance, and were also excellent in punching process suitability and properties.
Claims (7)
前記無機物は二価の金属イオンを含み、前記可食フィルムに対し前記二価金属イオンを0.75〜6質量%含有することを特徴とする可食フィルム。 An edible film containing colored plants, minerals and substrates
An edible film containing divalent metal ions and containing 0.75 to 6% by mass of the divalent metal ions with respect to the edible film.
無機物として二価の金属イオンの前記可食フィルムに対する含有量を、0.75〜6.0質量%に調整する
ことを特徴とする可食フィルムの耐光性向上方法。 A method for improving the light resistance of an edible film containing colored plants, inorganic substances and a base material.
A method for improving the light resistance of an edible film, which comprises adjusting the content of divalent metal ions as an inorganic substance in the edible film to 0.75 to 6.0% by mass.
無機物として二価の金属イオンの前記可食フィルムに対する含有量を、0.75〜6.0質量%に調整し、
前記可食フィルムにさらにグリセリンを含有させ、前記グリセリンの前記可食フィルムに対する含有量を3.0〜40質量%に調整する
ことを特徴とする可食フィルムの抜き加工性向上方法。 A method for improving the punching processability of an edible film containing colored plants, inorganic substances and a base material.
The content of divalent metal ions as an inorganic substance in the edible film was adjusted to 0.75 to 6.0% by mass.
A method for improving punching processability of an edible film, which comprises further adding glycerin to the edible film and adjusting the content of the glycerin with respect to the edible film to 3.0 to 40% by mass.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019130398A JP7374636B2 (en) | 2019-07-12 | 2019-07-12 | edible film |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019130398A JP7374636B2 (en) | 2019-07-12 | 2019-07-12 | edible film |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2021013335A true JP2021013335A (en) | 2021-02-12 |
JP7374636B2 JP7374636B2 (en) | 2023-11-07 |
Family
ID=74530206
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2019130398A Active JP7374636B2 (en) | 2019-07-12 | 2019-07-12 | edible film |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP7374636B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7349764B1 (en) | 2023-02-06 | 2023-09-25 | 田中食品株式会社 | Sheet and flake foods |
Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS56160959A (en) * | 1980-05-13 | 1981-12-11 | Furetsuku:Kk | Method for preventing discoloration of green vegetable |
JPH08112073A (en) * | 1994-10-18 | 1996-05-07 | Kagome Co Ltd | Production of squeezed juice of chlorophyll-containing vegetable |
JPH08112076A (en) * | 1994-10-14 | 1996-05-07 | Sumida Hiroshi | Stabilization of pigment |
JPH10215792A (en) * | 1997-02-12 | 1998-08-18 | Fuji Sangyo Kk | Edible film |
JP2003259805A (en) * | 2002-03-08 | 2003-09-16 | Hayashibara Biochem Lab Inc | Method for producing powdered green tea-containing food and drink |
US20040111275A1 (en) * | 2002-11-15 | 2004-06-10 | Kroll David B. | Methods for marketing and generating revenue from edible thin films |
US20050100640A1 (en) * | 2002-02-11 | 2005-05-12 | Pearce Tony M. | Microcapsule edibles |
JP2005289867A (en) * | 2004-03-31 | 2005-10-20 | Lintec Corp | Agent for peroral administration |
JP2008512119A (en) * | 2004-09-08 | 2008-04-24 | ザ ユナイテッド ステイツ オブ アメリカ、アズ リプレゼンティッド バイ ザ セクレタリー オブ アグリカルチュアー | Fruit and vegetable films and their usage |
JP2008278813A (en) * | 2007-05-11 | 2008-11-20 | Q P Corp | Packaged green vegetable processed food and fading inhibiting material |
JP2012165712A (en) * | 2011-02-16 | 2012-09-06 | Meiji Co Ltd | Method of processing chlorophyll-containing vegetable |
JP2012249585A (en) * | 2011-06-03 | 2012-12-20 | Toyo Nut Co Ltd | Decorated sheet-like food and method for producing the same |
-
2019
- 2019-07-12 JP JP2019130398A patent/JP7374636B2/en active Active
Patent Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS56160959A (en) * | 1980-05-13 | 1981-12-11 | Furetsuku:Kk | Method for preventing discoloration of green vegetable |
JPH08112076A (en) * | 1994-10-14 | 1996-05-07 | Sumida Hiroshi | Stabilization of pigment |
JPH08112073A (en) * | 1994-10-18 | 1996-05-07 | Kagome Co Ltd | Production of squeezed juice of chlorophyll-containing vegetable |
JPH10215792A (en) * | 1997-02-12 | 1998-08-18 | Fuji Sangyo Kk | Edible film |
US20050100640A1 (en) * | 2002-02-11 | 2005-05-12 | Pearce Tony M. | Microcapsule edibles |
JP2003259805A (en) * | 2002-03-08 | 2003-09-16 | Hayashibara Biochem Lab Inc | Method for producing powdered green tea-containing food and drink |
US20040111275A1 (en) * | 2002-11-15 | 2004-06-10 | Kroll David B. | Methods for marketing and generating revenue from edible thin films |
JP2005289867A (en) * | 2004-03-31 | 2005-10-20 | Lintec Corp | Agent for peroral administration |
JP2008512119A (en) * | 2004-09-08 | 2008-04-24 | ザ ユナイテッド ステイツ オブ アメリカ、アズ リプレゼンティッド バイ ザ セクレタリー オブ アグリカルチュアー | Fruit and vegetable films and their usage |
JP2008278813A (en) * | 2007-05-11 | 2008-11-20 | Q P Corp | Packaged green vegetable processed food and fading inhibiting material |
JP2012165712A (en) * | 2011-02-16 | 2012-09-06 | Meiji Co Ltd | Method of processing chlorophyll-containing vegetable |
JP2012249585A (en) * | 2011-06-03 | 2012-12-20 | Toyo Nut Co Ltd | Decorated sheet-like food and method for producing the same |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7349764B1 (en) | 2023-02-06 | 2023-09-25 | 田中食品株式会社 | Sheet and flake foods |
Also Published As
Publication number | Publication date |
---|---|
JP7374636B2 (en) | 2023-11-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101540515B1 (en) | Composition for functional beverage having antioxidative effect comprising black Doraji, apple and jujube extract | |
JP5249453B1 (en) | Container-packed tomato-containing beverage and method for producing the same, and texture and taste improvement method for container-filled tomato-containing beverage | |
TWI770215B (en) | Liquid seasoning for adding ingredients | |
Sharma et al. | Development and evaluation of antioxidant rich low calorie functional bitter gourd (Memordica charantia L) spiced squash | |
JP7374636B2 (en) | edible film | |
TWI787432B (en) | Liquid seasoning added to ingredients | |
KR101773519B1 (en) | Jam including dried fruit | |
Thakre et al. | Development of herbal jelly (with Hibiscus Rosa sinensis and Rose petals) | |
KR101749234B1 (en) | Method for production of jam and sweet jelly with Actinidia arguta without astringent taste | |
Kuna et al. | Value addition and sensory evaluation of products made from underutilized Kachai Lemon (Citrus jambhiri) Lush. fruits | |
Joshi et al. | Organoleptic and nutritional evaluation of value added products developed from new varieties of white and pink-fleshed guavas | |
KR101866308B1 (en) | Preparation method of blending jam with jujube having high antioxidant activities | |
JP7304040B2 (en) | Apple-containing liquid seasoning | |
Gaikward et al. | Studies on development and organoleptic evaluation of sweetener-based carrot preserve | |
CN109329864A (en) | A kind of composite sweetener and preparation method | |
Jadhav et al. | Effect of varying pulp concentration on sensory quality of noni (Morinda citrifolia L.)-toffee blended with papaya and guava pulp | |
Kumar et al. | Quality parameters of foxtail and little millet incorporated fruit beverages | |
Ali et al. | Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya | |
KR101890397B1 (en) | SEASONING COMPOSITIONS COMPRISINF Rubus Coreanus FOR PORK | |
KR101080347B1 (en) | Colloid type kimchi source for foreigner comprising extracts from Schisandrachinensis and Rubus coranus Miquel, and manufacturing method thereof | |
KR101753672B1 (en) | Method for producing Kkakdugi with increased antioxidant activity using Opuntia humifusa | |
Chopra | Evaluation of mango (Mangifera indica L.) varieties for making RTS beverage | |
CN105380045A (en) | Fruit beverage | |
Murali et al. | Development and Storage Behavior of Persimmon-based Flavored Functional Beverage | |
Panna et al. | Studies on Physico-chemical properties of value Added guava toffee during storage (Psidium guajava L.) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220707 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230530 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230531 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230731 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230926 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20231025 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7374636 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |