JP4119386B2 - Edible coloring film set and coloring method for heated food - Google Patents

Description

  The present invention relates to a method for coloring foods to be heated, and provides a food that can be burnt and baked in various foods using a microwave oven, etc., and can be clearly and easily colored with the same color tone as when an oven is used.

  A method using the Maillard reaction (aminocarbonyl reaction) is known as a method of imparting a burnt color or a baked color to the surface of various foods by heating in a microwave oven. For example, when cooking in a microwave oven, a method of applying an aqueous solution of threonine or serine and disaccharides to the heated food as the type of amino acid, and then heating the microwaved food to burn the surface of the heated food (Patent Literature) 1, Patent Document 2), a method of applying an aqueous solution containing disaccharides excluding arginine and lactose as amino acid types (Patent Document 3), a food comprising amino acid, reducing sugar, and collagen or gelatin added with alkali A step of preparing an aqueous Maillard reaction mixture obtained from a browning agent composition (Patent Document 4), a reaction component of a Maillard reaction (for example, glycine and xylose, etc.), and a dry and reactive condition (for example, spraying) The dried product having a color different from that of the aqueous mixture A method for producing a distinct color with a distinctive process step (Patent Document 5), packaged in a container with a micro liquid receptacle that is in close contact with but not in contact with at least one surface of the food And having a surface film comprising an aqueous dispersion of an amino acid source, reducing sugar and edible surfactant, having a pH of at least about 7, and received when the product is heated by microwaves by a combination of microwave receiver and film. There is a package of burnt-burning baked foods (Patent Document 6) that is browned when heated with microwaves, characterized in that the product surface is browned near the body. In both cases, a liquid containing amino acids and saccharides is applied to the surface of the food to be heated, and is heated in a microwave oven to impart burns to the surface. However, the method of applying a liquid containing an amino acid and a sugar has a problem that the liquid containing the amino acid and the sugar is mixed with ingredients at the time of heating and the effect cannot be exhibited sufficiently.

In addition, a composition containing an amino acid and a saccharide, which has a melting temperature of a gel such as agar and is molded into a sheet using a gelling agent or the like, is attached to a food to be heated and heated in a microwave oven cooked foods (Patent Document 7), natural origin based casting agent (carrageenan, xanthan gum, locust bean gum, guar gum, etc.), fructose, xylose, glucose, ribose, Garasutosu C ₅ -C ₆ reducing sugar and the like, There is an edible coloring film (Patent Document 8) containing, as an active ingredient, a mixture with C _{2 to} C ₆ amino acids such as glycine, arginine, lysine, alanine, glutamic acid, histidine, threonine and salts thereof. However, when amino acids and sugars are made into one agent and added to a film, there has been a problem that browning occurs due to the reaction between amino acids and sugars during storage of a sheet alone or a sheet-like food.

JP-A-51-95144 JP-A-51-95145 Japanese Patent Publication No.51-9018 JP-A-61-254160 (Japanese Unexamined Patent Publication No. 63-276548) JP-A-2-222655 Japanese Patent Laid-Open No. 8-308531 JP 2000-41621 A

  The present invention has been developed in view of such circumstances, and is a novel edible color that can be applied to foods with the same burnt color or baked color as when using an oven by a simple operation of microwave heating. The object is to provide a film.

  As a result of earnest research, the present inventors have made it possible to vividly color a burnt color and a baked color only by heat treatment with a microwave oven, and to perform a coloring process with a simple operation such as coating food, Before preparing the microwave oven, prepare an edible film containing sugar and an edible film containing amino acid separately, and superimposing two kinds of edible films on the food to be heated and heating the microwave oven. The present invention has been completed by finding that the food is not browned and can be applied to the food to be heated with the same burnt color or baked color as when using an oven after heating.

The present invention relates to an edible coloring film set having the following aspects and a coloring method for heated food;
Item 1. An edible coloring film set comprising the following two types of edible films (A) and (B), wherein the edible films of (A) and (B) are colored together and heated;
(A) edible film comprising a water-soluble cellulose ethers and _C 5 _{-C 12} reducing sugar.
(B) An edible film containing a water-soluble cellulose ether and a C _{2 to} C ₆ amino acid .
Item 2. Item 2. The edible color film set according to Item 1, wherein the water-soluble cellulose ether is methylcellulose.
Item 3. Item 3. The edible color film set according to Item 1 or 2, wherein the C _{5 to} C ₁₂ reducing sugar is one or more selected from xylose, fructose, glucose, ribose, lactose, maltose and galactose.
Item 4. Item 4. The edible coloring film set according to any one of Items 1 to 3, wherein the C _{2 to} C ₆ amino acids are one or more selected from glycine, arginine, lysine, alanine, glutamic acid, histidine, threonine, and salts thereof. .
Item 5. Item 5. A method for coloring food to be heated, which uses the edible coloring film set according to any one of Items 1 to 4.

  According to the present invention, a burnt color and a baked color can be clearly colored only by a heat treatment with a microwave oven, and a burned color and a baked color similar to those when using an oven with a simple operation such as coating the food Can now be attached.

The edible coloring film set of the present invention includes (A) an edible film containing water-soluble cellulose ether and C _{5 to} C ₁₂ reducing sugar, and (B) an edible film containing water-soluble cellulose ether and C _{2 to} C ₆ amino acids. (A) and (B) are composed of two types of edible films, and the edible films of (A) and (B) are combined and heated to develop color.

  The edible film used in the present invention is various in film thickness from 10 to 500 μm (that is, in μm units) to thick sheet in mm units for both the films (A) and (B). Various forms.

  Examples of water-soluble cellulose ethers used as a film-forming substrate for the edible films of (A) and (B) of the present invention include methyl cellulose (MC), sodium carboxymethyl cellulose (CMC), ethyl cellulose (EC), hydroxyalkyl cellulose, and hydroxy One or more types selected from alkylalkylcelluloses can be mentioned, preferably one or more types selected from methylcellulose, ethylcellulose and hydroxyalkylalkylcellulose, and more preferably methylcellulose. These are soluble in cold water and have the property of causing clouding gelation upon heating. Hydroxyalkyl alkyl celluloses having 10 to 40% by weight of methoxyl groups and 3 to 30% by weight of hydroxyalkyl groups to improve solubility, hydroxypropyl methylcellulose (HPMC), hydroxyethyl methylcellulose (HEMC) And hydroxyethyl ethyl cellulose (HEEC) having 5 to 20% by weight of ethoxyl group and 10 to 50% by weight of hydroxyethoxyl group.

  The degree of substitution is described in J. Org. G. Gobler, E .; P. Samsel, and G.G. H. It can be measured according to the method by Zeisel-GC described in Beaver, Talanta, 9, 474 (1962), and further by the measurement method by gas chromatograph described in methyl cellulose of the Japanese Food Additives It can also be measured by a method based on the method for measuring the degree of substitution of methylcellulose and hydroxypropylmethylcellulose specified in the Japanese Pharmacopoeia.

  The molecular weight of the water-soluble cellulose ether of the present invention is not limited as long as it is soluble in cold water as described above and has a molecular weight necessary to have a property of causing clouding gelation by heating. This molecular weight measurement is described in J. Org. polym. sci. 39, 293-298, 1982, and can be defined by the viscosity of a 2 wt% aqueous solution at 20 ° C. that correlates with the molecular weight. As this viscosity, the measured viscosity value of a 2 wt% aqueous solution at 20 ° C. can be used in the Ubbelohde viscometer defined in JIS K2283-1993. Examples of the viscosity of the water-soluble cellulose ether used in the present invention include about 1 to 400,000 mPa · s.

  The water-soluble cellulose ether used in the present invention can be obtained commercially. For example, examples of methylcellulose include SM-4000 and SM-4 manufactured by Shin-Etsu Chemical Co., Ltd. By using a water-soluble cellulose ether as the film-forming substrate of the edible film of (A) and (B) of the present invention, the reactivity when the two types of films are combined and heated is good, so The color can be vividly colored.

  The amount of the water-soluble cellulose ether added to the edible film is 0.05 to 5.0% by weight, preferably 0.1 to 0.1% for each edible film in both the edible films (A) and (B). 3.0% can be exemplified.

Next, the C ₅ -C ₁₂ reducing sugar used in the edible film (A) means a pentose or hexose having reducing properties, regardless of whether it is an aldose or ketose, and also a D-form, an L-form. There are no differences. Disaccharides that do not have reducing properties are excluded. Specific examples of the C _{5 to} C ₁₂ reducing sugar include sugars such as xylose, fructose, glucose, ribose, galactose, arabinose, mannose, sorbose, lactose, maltose, and preferably xylose, fructose, glucose, ribose, It is 1 type (s) or 2 or more types chosen from lactose, maltose, and galactose, More preferably, it is xylose.

As used edible film (A), the addition amount relative to the edible film of C ₅ -C ₁₂ reducing sugars, 0.5 to 10.0 wt%, preferably, 1.0 to 5.0 wt% It can be illustrated. Moreover, the content rate with respect to the whole solid content of the edible film constituent of the said reducing sugar is 5-99 weight%, Preferably it is 10-50 weight%. This is because if the content is lower than 5% by weight, the coloring ability of the film may be lowered.

In addition, as the C _{2 to} C ₆ amino acid used in the edible film (B), the C _{2 to} C ₆ amino acid is an amino acid having 2 to 6 carbon atoms, or an alkali metal or alkaline earth metal thereof. Salts such as ammonium, or inorganic acids, organic acids, etc., specifically glycine, arginine, lysine, alanine, glutamic acid, histidine, threonine, asparagine, aspartic acid, phenylalanine, leucine, valine, serine , Isoleucine, methionine, etc., or salts thereof, preferably arginine, lysine, alanine, glutamic acid, histidine, threonine and one or more selected from these salts, more preferably glycine. .

The addition amount of the C _{2 to} C ₆ amino acid used in the edible film (B) is 0.5 to 10.0% by weight, preferably 1.0 to 5.0%. be able to. Moreover, the content rate with respect to the whole solid content of the edible film of the said amino acid is 5-99 weight%, Preferably it is 10-50 weight%. This is because when the content ratio is lower than 5% by weight, the coloring ability of the film is lowered.

Furthermore, as a specific combination of the reducing sugar and the amino acid , which are main components used in the edible film of (A) and (B), xylose and glycine, fructose and glycine, glucose and glycine, fructose and arginine, Xylose and arginine, glucose and arginine, fructose and glutamate, xylose and glutamate, fructose and xylose and glycine, fructose and glucose and glycine, xylose and glucose and glycine, fructose and glycine and arginine, xylose and fructose and glucose and lactose Examples include glycine and sodium glutamate.

Xylose and glycine, fructose and glycine, glucose and glycine, fructose and arginine, and the like are preferable, and xylose and glycine are more preferable in terms of excellent color sensitivity by a microwave oven. Furthermore, when used in foods that are not preferred if the sweetness such as gratin is too strong, use one or more selected from xylose, maltose, glucose and lactose as the reducing sugar and glycine and / or sodium glutamate as the amino acid . Is preferred.

  In addition to the film-forming substrate and the coloring component, the edible films of (A) and (B) are edible surfactants such as sucrose fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester, respectively. Dispersants such as alcohol, excipients such as microcrystalline cellulose, soaking films, glycerin, softeners such as sugar alcohols such as reduced starch syrup, sorbit, malt, dextrin, smoke odor, etc. Cooking additives, or other additives used in filming processes.

  In the edible film of (A) and (B), as long as the effects of the present invention are not hindered, seasonings such as succinate and glutamate, acidulants such as citric acid and succinic acid, and acetates, respectively Such as preservatives such as ε-polylysine, enzymes such as lysozyme, pH adjusters, emulsifiers such as organic acid monoglyceride and lecithin, flavors, pigments, carrageenan, xanthan gum, gellan gum, sodium alginate Sugars, swelling agents, proteins such as whey protein, soybean protein, reduced starch saccharified products, sugars such as erythritol and xylitol, sweeteners such as sucralose and thaumatin, starch, vitamin A, vitamin C, vitamin E, vitamin Vitamins such as K and minerals such as iron and calcium can be added.

The edible films of (A) and (B) are respectively an aqueous solution (or dispersion) in which a film-forming substrate, a coloring component (the reducing sugar or the amino acid ), and other components as necessary are mixed. A film can be formed by coating or casting on a base material such as stainless steel, polyester resin, nonwoven fabric, cloth, or paper and drying at 40 to 90 ° C. for about 3 to 18 hours.

  The edible coloring film set of the present invention is composed of the edible films of the above (A) and (B). As a coloring method for heated foods using this, various heated foods (for example, frozen foods) Or a refrigerated food etc.) is generally heat-treated such as a microwave oven by placing the edible films (A) and (B) on the food at the time of heating. In addition, the edible films (A) and (B) may be placed on the surface of the food, or the whole food may be covered with the edible films (A) and (B). Alternatively, the edible films (A) and (B) may be overlapped to form a cylinder, and the film may be filled with food and then subjected to a color treatment.

  Specific examples of the food to be heated that can be used in the present invention include pizza, baked pudding, gratin, hamburger, doria, lasagna, ham, sausage, cheese, bread and the like. These heated foods may be in any distribution form of frozen, refrigerated, and normal temperature distribution.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.

Example 1
Among the formulations of glycine film and xylose film listed in Table 1 below, raw materials excluding glycerin and water were mixed and dispersed in hot water, then cooled to 7 ° C. with stirring and dissolution, and then 0.12 g / Filled with cm 2 and dried at 80 ° C. for 3 hours to prepare edible films containing glycine and reducing sugar having a film thickness of 10 μm, and edible coloring film sets 1 and 2 were prepared.

注１）メチルセルロースとして、SM-4000；信越化学株式会社製を使用した。
注２）還元糖（キシロース、グルコース、マルトース）製剤として、サンポリマー［商標］KC-18；三栄源エフ・エフ・アイ株式会社製を使用した。

Note 1) SM-4000; manufactured by Shin-Etsu Chemical Co., Ltd. was used as methylcellulose.
Note 2) As a reducing sugar (xylose, glucose, maltose) preparation, Sun Polymer [trademark] KC-18; manufactured by San-Ei Gen FFI Co., Ltd. was used.

  About this edible coloring film set 1 and 2, even if the glycine film and the reducing sugar film were separately stored at 40 ° C. for 1 week, no browning occurred.

  Furthermore, 10 cm × 5 cm of edible coloring film set 1 (glycine film 1 and reducing sugar film 1) was placed on the surface of 240 g of commercially available frozen gratin and stored in a freezer for 1 week, and then microwaved. After heating at (500 W) for 10 minutes, a good burnt color was produced on the surface of the gratin.

  Moreover, although the gratin was similarly heated using the edible coloring film set 2 (glycine film 2 and reducing sugar film 2), a good burnt color was similarly generated on the surface of the gratin. Furthermore, sweetness was also suppressed.

As a comparative example, 5.0 parts of xylose and 5.0 parts of dextrin were added to the glycine film 1 solution before drying, the amount of water was reduced to 81.2 parts, and an edible film was produced by the same production method as in the above example. Although it was prepared, it was browned during film preparation.

Claims (5)

An edible coloring film set comprising the following two types of edible films (A) and (B), wherein the edible films of (A) and (B) are colored together and heated;
(A) edible film comprising a water-soluble cellulose ethers and _C 5 _{-C 12} reducing sugar.
(B) An edible film containing a water-soluble cellulose ether and a C _{2 to} C ₆ amino acid .
The edible coloring film set according to claim 1, wherein the water-soluble cellulose ether is methylcellulose. C ₅ -C ₁₂ reducing sugar xylose, fructose, glucose, ribose, lactose, edible coloring film set forth in claim 1 or 2 is one or more selected from maltose and galactose. C ₂ -C ₆ amino acids glycine, arginine, lysine, alanine, glutamic acid, histidine, threonine and edible coloring film according to any one of claims 1 to 3 is one or more selected from these salts set.
The coloring method of the to-be-heated food which uses the edible coloring film set in any one of Claims 1 thru | or 4.