JP2791904B2 - Edible film - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an edible film, and more particularly, to an edible film in which the composition resembling naturally grilled laver is heterogeneously constructed.

[Problems to be solved by conventional technology and invention]

BACKGROUND ART Conventionally, there have been many proposals for artificially producing foods similar to grilled laver.

One of them is a natural food material or a glue-like film composed of a natural food material and a binder (or a film base). In these proposals, the proposal is that the binder used is starch, edible polymers such as natural gums, or fruits, natural foods such as seaweeds, for example, JP-A-62-151,164.
And JP-A-54-107,550.

The above-mentioned glue-like food contains marine products or natural food materials such as shaved nodes obtained therefrom as components, and is completely different from the present invention.

A second proposal is a glue-like film made of a specific edible polymer instead of the natural food, for example,
Japanese Patent Application Laid-Open No. 52-102,459 proposes a seaweed-like food composed of a dried water-insoluble gel-galactomannan containing a polysaccharide, a protein and an oil or fat, if necessary.

This proposal differs from the present invention in that the glue-like film is homogeneous.

As still another method, JP-A-62-130,676 discloses that a processed food material such as soybean protein or fish meat is made into a short fiber, and a binder such as seasoned meat or egg white is added or added mainly to this. A method of molding into a sheet under the condition of no addition has been proposed.

This proposal has the feature that the film is inhomogeneous, but the characteristic "crisp crispness" when eaten is not sufficient, the elasticity and toughness are insufficient, and the mechanical strength is not sufficient, It has the drawback that it does not exhibit the physical properties of "it does not melt at first but melts slowly" in the mouth and remains in the mouth forever.

[Means for solving the problem]

The present inventors have studied the glue-like film containing a polymer material as a main component to overcome the above-mentioned drawbacks, and as a result, completed the present invention.

That is, the present invention provides an edible film characterized in that at least the surface of a film containing a water-insoluble fiber and a binder crosslinkable with polyvalent metal ions is crosslinked with polyvalent metal ions. .

The water-insoluble fiber of the present invention is a water-insoluble fibrous substance, and refers to an edible natural fiber which is originally water-insoluble and an edible polysaccharide fibrous substance which is water-insoluble by crosslinking.

Examples of natural fibers include cellulose, chitosan, and the like.

The polysaccharide fibrous substance water-insolubilized by crosslinking is a fibrous substance that is made water-insoluble by crosslinking a polysaccharide with a crosslinking agent, and any polysaccharide that is crosslinked by a crosslinking agent can be used.

Examples of polysaccharides cross-linked by a cross-linking agent include, for example, pectin, konjac, sodium alginate, carrageenan,
Gum arabic, tragacanth gum, xanthan gum, tamarind gum, sodium cellulose glycolate, sodium starch glycolate, sodium starch phosphate, carboxymethylcellulose, methylcellulose and the like can be exemplified. These can be used alone or in combination of two or more.

Examples of the crosslinking agent for crosslinking the polysaccharide include polyvalent metal salts, and examples thereof include organic and inorganic salts of polyvalent metals such as calcium, magnesium, aluminum, and iron.

In order to obtain a fibrous substance with the polysaccharide and the crosslinking agent,
Any method may be used as long as a cross-linked water-insoluble fibrous material can be obtained.For example, a polysaccharide is dissolved in water to form a sol, which is extruded into a fibrous form and contacted with a cross-linking agent to form a water-insoluble fibrous substance. And a method of adding a crosslinking agent while stirring the polysaccharide sol to produce a water-insoluble fibrous substance.

The hardness of the crosslinked water-insoluble fiber depends on the purpose, the type of polysaccharide used, the concentration and the type of crosslinker,
It is adjusted by selecting the concentration, reaction time, and the like.

The concentration of the polysaccharide is generally 0.1 to 15%, the concentration of the crosslinking agent is 1 to 40%, and the reaction time between the polysaccharide and the crosslinking agent is 0.1 second to 30 minutes.

The water-insoluble fiber is usually used as a suspension or a paste.

For the purpose of controlling the texture and physical properties of the film, an additive such as a polysaccharide may be added to the suspension or the like.For the same purpose, a substance that does not react with a crosslinking agent is added to the polysaccharide sol. It may be added.

Flavors, seasonings and the like can also be added for the purpose of flavoring and flavoring.

The edible film in the present invention needs to contain a binder that is crosslinked with polyvalent metal ions. When there is no binding material, the crisp crispness unique to glue cannot be obtained. As the binder, any substance may be used as long as it is crosslinked with a polyvalent metal ion. Examples of the binder include substances which are crosslinked with the polyvalent metal ion exemplified when the water-insoluble fiber is formed. The binder may be the same or different from the sol used for the production of water-insoluble fibers depending on the purpose.

When the binder is not cross-linked by the water-insoluble fiber cross-linking agent, it may be added during the production of the water-insoluble fiber.

The edible film of the present invention can be produced by a method of scooping a water-insoluble fiber suspension or a paste to obtain a film, a method of extruding the film by an extruder to obtain a film, or a method of rolling by a roll. There are a method of obtaining a film-like material, and a method of applying a film-like material to a smooth surface. When using a binder that is crosslinked with a water-insoluble fiber crosslinking agent for the obtained film, the surface or the entire surface of the film is brought into contact with the binder, and further contacted with the crosslinking agent of the binder. At least, the surface of the film needs to be cross-linked with a binder.

In this case, the crosslinking agent contained in the water-insoluble fiber can be used as it is without using a new crosslinking agent.

When using a binder that is not crosslinked with a water-insoluble fiber crosslinking agent, the binder is crosslinked in the same manner as described above, or mixed in the sol during the production of the water-insoluble fiber,
A cross-linking agent is brought into contact with the film on the film, or cross-linked,
Either method is possible.

The amount of the binder used can be selected in accordance with the hardness of the water-insoluble fiber, the strength of the texture and the binder, the texture, and the like.

The edible film of the present invention can be obtained by drying the film containing the binder by a drying method such as hot-air drying, infrared drying, or freeze-drying.

The edible film of the present invention is heterogeneously constructed of water-insoluble fibers, while at least its surface is cross-linked by a binder cross-linking with polyvalent metal ions. It is an edible film that has "crispness", has the elasticity, toughness, and mechanical strength of roasted laver and, when eaten, does not melt at first in the mouth, but can be easily melted.

Example 1. To 100 g of a 2.5% aqueous sodium alginate solution, 1.0 g of cellulose (Avicel RC-N81 manufactured by Asahi Kasei) was added.
The cellulose was uniformly dispersed in the aqueous sodium alginate solution with stirring. This dispersion was formed into a film on a glass plate, immersed in a 3% CaCl ₂ solution for 3 seconds, washed with water and dried to obtain a film crosslinked with calcium. In this example, an edible film was obtained in which the water-insoluble fiber was cellulose, the binder was sodium alginate, and the polyvalent metal ion was calcium.

The sensory test results of the obtained edible film are summarized in Table 1.

While stirring Example 2.1% sodium alginate aqueous solution 300 g, it was slowly added 10% CaCl ₂ solution 15 g, 30 seconds mixing after the addition, to obtain a fibrous material. 20cm × 20cm
And then coated with 10% aqueous 0.1% sodium alginate solution and dried to obtain a film.

In this embodiment, the water-insoluble fiber is calcium alginate,
An edible film was obtained in which the binder was sodium alginate. The sensory test results of the obtained edible film are summarized in Table 1.

Example 3 A film was obtained in the same manner as in Example 2 except that an aqueous solution containing 0.8% of sodium alginate and 1% of guar gum was used instead of the aqueous solution of 1% sodium alginate.

In this embodiment, the water-insoluble fiber is calcium alginate,
An edible film was obtained in which the binder was sodium alginate and contained guar gum as an additive.

Table 1 summarizes the results of the functional test of the obtained edible film.

Example 4 While stirring 300 g of an aqueous solution containing 1% of sodium alginate and 1% of guar gum, 9 g of a 10% aqueous solution of CaCl ₂ was gradually added, and after the addition, the mixture was further mixed for 30 seconds to obtain a fibrous material.

The resulting suspension containing the fibrous material was cast on a glass plate, coated with 15 g of a 0.2% pectin aqueous solution, further immersed in a 1% CaCl ₂ solution for 5 seconds, and dried to obtain a film.

In this example, an edible film containing calcium alginate as the water-insoluble fiber, pectin as the binder, and guar gum as an additive was obtained.

The sensory test results of the obtained edible film are summarized in Table 1.

Example 5 In Example 4, instead of the aqueous solution containing sodium alginate 1% and guar gum 1%, sodium alginate 1%, guar gum 1%, black pigment 0.3%, green pigment
Other than using an aqueous solution containing 0.6% and red dye 0.5%,
An edible film was obtained in exactly the same manner as in Example 4. This film was very similar to natural laver in both color and texture.

The sensory test results of the obtained edible film are summarized in Table 1.

Example 6 The same method as in Example 2 except that 9 g of a 10% CaCl ₂ solution was used instead of 15 g of a 2% pectin aqueous solution instead of 15 g of a 10% CaCl ₂ solution in place of the 1% aqueous sodium alginate solution. I got a film.

In this example, an edible film was obtained in which the water-insoluble fiber was a calcium salt of pectin and the binder was sodium alginate.

The sensory test results of the obtained edible film are summarized in Table 1.

Comparative Example 1 A sheet was obtained according to Example 2 of JP-A-62-130,676.

The appearance of the obtained sheet is such that fibers are randomly arranged, the mechanical strength is insufficient such as brittleness and tearing when picked up, the texture is hard when eaten, and the fibrous thing is forever. It was far from natural laver, as it remained in the sea.

Sensory test method and judgment criteria Twenty panelists sampled each sample, and the texture of the sample was determined by a five-step method while comparing it with natural laver.

Good: indistinguishable from natural laver Slightly good: different from natural laver if very careful Normal: not particularly noticeable difference from natural laver Slightly poor: slightly different from natural laver Bad: clearly different from natural laver

Continuation of the front page (56) References JP-A-2-186965 (JP, A) JP-A-52-102459 (JP, A) JP-A-63-279755 (JP, A) JP-A-55-141171 (JP, A) , A) WO 88/2991 (WO, A1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/00-1/035

Claims (1)

(57) [Claims] 1. An edible film, wherein at least the surface of a film containing a water-insoluble fiber and a binder which is crosslinked with polyvalent metal ions is crosslinked with polyvalent metal ions.