JP7374636B2 - edible film - Google Patents

Description

The present invention relates to an edible film containing colored plants and having excellent light resistance. The present invention also relates to a method for improving light resistance and punching processability of an edible film.

BACKGROUND ART Conventionally, film-shaped or sheet-shaped foods (herein sometimes referred to collectively as "edible films") have been provided for the purpose of adding decorations to foods and drinks such as confectionery and frozen confections. ing. Such edible films are made by adding edible pigments to base materials such as starch, agar, and cellulose to give them decorative properties.

Furthermore, in order to add color to edible films, in order to improve the flavor, it has been proposed to use colored edible plants (for example, see Patent Document 1).

JP2012-249585A

Such an edible film may be placed under light irradiation conditions such as illumination, for example, when placed as a decoration on food or drink products. Under such light irradiation conditions, there is a problem in that the pigment fades and the color of the edible film becomes dull. In particular, when colored plants are used to color the edible film, the problem of fading may occur significantly.

The present invention was made in view of this problem, and an object of the present invention is to provide an edible film with excellent light resistance.

As a result of studies to solve the above problems, it was discovered that the light resistance of an edible film containing colored plants and a substrate can be improved by incorporating a predetermined amount of an inorganic substance containing divalent metal ions. It has now been completed. Specifically, the present invention is as follows.

[1] An edible film containing a colored plant, an inorganic substance, and a base material,
An edible film characterized in that the inorganic substance contains divalent metal ions, and the divalent metal ions are contained in an amount of 0.75 to 6% by mass based on 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 carotenoids, chlorophyll, and tannins.
[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, the method comprising:
A method for improving light resistance of an edible film, comprising 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 punchability of an edible film containing colored plants, inorganic substances, and a base material, the method comprising:
The content of divalent metal ions as an inorganic substance in the edible film is adjusted to 0.75 to 6.0% by mass,
A method for improving the punchability of an edible film, characterized in that the edible film further contains glycerin, and the content of the glycerin relative to the edible film is adjusted to 3.0 to 40% by mass.

According to the present invention, an edible film with excellent light resistance is provided.

Embodiments of the present invention will be described below.
The edible film according to this 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.

In this embodiment, by containing a colored plant, the edible film is given an excellent flavor derived from the plant, and is also given color, making it highly decorative. An edible film containing such colored plants may have a problem of poor light resistance, but in this embodiment, by containing a predetermined amount of divalent metal ions as an inorganic substance, the edible film has excellent light resistance. Even under conditions of long-term light irradiation, food and drink products have excellent decorative properties.

(1) Colored plants The colored plants used in this embodiment are not particularly limited as long as they are edible and have colors suitable for decoration.
Preferably, the colored plant contains at least one of carotenoids, chlorophyll and tannins. Colored plants having these often have colors suitable for decoration, and can be particularly suitably used in this embodiment. Note that when a colored plant containing carotenoids, chlorophyll, tannins, etc. is used, there may be concerns about discoloration due to light irradiation, but in this embodiment, such discoloration is suppressed.

In this embodiment, examples of colored plants include not only vegetables, fruits, grains, teas, beans/seeds, and potatoes, but also algae, mushrooms, and the like.
Plants that can be used in this embodiment (vegetables, fruits, grains, tea, beans/seeds, potatoes, algae, mushrooms, etc.) are not particularly limited as long as the effects of this embodiment are exhibited, but The following can be exemplified.

Types of vegetables include tomatoes, eggplants, pumpkins, green peppers, bitter melons, navelas, chili peppers, okra, edamame, green beans, green beans, fava beans, chili peppers, corn, cucumbers, carrots, burdock, onions, bamboo shoots, lotus roots, etc. Root vegetables such as turnips, radish, potatoes, sweet potatoes, purple potatoes, taro, rakkyo, garlic, ginger, molokheiya, asparagus, celery, kale, mugwort, bok choy, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, Examples include leaves and stems such as Japanese cabbage, parsley, green onion, Chinese chrysanthemum, and chive.
Types of fruits include apples, strawberries, kiwifruit, grapes, peaches, pineapples, guavas, bananas, mangos, acerola, prunes, blueberries, haskap, papaya, passion fruit, plums, pears, apricots, lychees, melons, and pears. , plums, citrus fruits (orange, satsuma mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, shikwasa, tangerine, temple orange, tangelo, calamansi, etc.).

Examples of the types of cereals include rice, barley, wheat, adlay, buckwheat, rye, millet, and millet.
Teas, green tea (including matcha, etc.), black tea, tea tree such as oolong tea; herbs such as rose hips, peppermint, lemon grass, cinnamon, rosemary, lavender, etc.
Types of beans and seeds include coffee, cacao, adzuki beans, soybeans, chickpeas, mung beans, lentils, almonds, cashews, chestnuts, coconuts, sesame, pistachios, peanuts, sunflower seeds, and the like.
Types of potatoes include potatoes, sweet potatoes, taro, yams, Jerusalem artichokes, and the like.
Examples of the types of algae include sea lettuce, blue seaweed, kelp, hijiki, and wakame.
Types of mushrooms include enokitake, wood ear fungus, shiitake, bunashimeji, honshimeji, nameko, eryngii mushroom, oyster mushroom, maitake, mushroom, matsutake, and the like.

The above-mentioned colored plants (vegetables, fruits, grains, teas, beans/seeds, potatoes, algae, mushrooms, etc.) can be used singly or in combination of two or more.
Among the above, from the viewpoint of color and flavor, green and yellow vegetables such as carrots, tomatoes, kale, green peppers, and mugwort, fruits such as grapes, and teas such as matcha are particularly preferred.

When blending colored plants into edible films, they can be blended after processing such as squeezing, crushing, grinding, and pulverizing, and drying, roasting, etc. as appropriate before and after these processings. It's okay. The resulting colored plants can take various forms such as juice, puree, paste, and powder.

The amount of the above-mentioned colored plants added to the edible film can be, for example, 10 to 80% by mass, further 20 to 60% by mass, and further still 20 to 50% by mass. can. Within this range, an edible film can be obtained that effectively imparts the color of colored plants, has even better strength such as light resistance and mold cutting suitability, and also provides other components (inorganic substances, base materials, etc.). A sufficient amount can be ensured.
In addition, in this specification, unless otherwise specified, the compounding amount in the edible film and the compounding ratio of the compounding components are expressed by dry mass excluding water. For example, if the above-mentioned colored plants are added in the form of an aqueous solution or suspension such as juice, puree, or paste, the blending amount (mass%) is based on the colored plants (dry solid content) relative to the edible film (dry mass). expressed.

(2) Inorganic substance The inorganic substance used in this embodiment includes divalent metal ions. Divalent metal ions provide a lightfastening effect on colors from colored plants. In addition, divalent metal ions, unlike monovalent metal ions such as sodium and potassium, and trivalent metal ions such as trivalent iron, do not easily affect color or taste, and divalent metal ions do not add strength to edible films. Since it also provides effects such as improvement and improvement in punching workability, it can be suitably used in this embodiment from these viewpoints as well.

The divalent metal ion is preferably calcium, barium, or magnesium, more preferably calcium or barium, and particularly preferably calcium. These are suitable because they hardly affect the taste or color of the edible film.
Examples of food materials containing divalent metal ions include seaweed calcium, eggshell calcium, seashell calcium, calcium chloride, and salt, with seaweed calcium, eggshell calcium, and seashell calcium being preferred because they hardly affect flavor. . Furthermore, seaweed calcium and shell calcium are particularly preferred from the viewpoint of allergies.

The content of the above-mentioned inorganic substance is preferably 0.75 to 6.0% by mass as a divalent metal ion content based on the edible film. When the divalent metal ion content is within this range, the effect of improving the light resistance of the edible film becomes more excellent.
From the viewpoint of making the light resistance improvement effect more excellent, it is more preferable that the divalent metal ion content in the edible film is 0.9 to 4.5% by mass, and 1.5 to 4.5% by mass. % is particularly preferred.
Regarding divalent iron, since it may affect the odor and taste of the edible film, it is more preferable that the content in the edible film is 0.05% by mass or less, and 0.03% by mass. The following is particularly preferable.

(3) Substrate The substrate used in this embodiment is not particularly limited as long as it is commonly used for edible films. Specific examples include polysaccharides such as agar, gelatin, cellulose, pullulan, alginic acid, pectin, guar gum, konjac, and xanthan gum. Among these, agar, gelatin, cellulose, and pullulan are particularly preferred, and agar and cellulose are even more preferred, since 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.

The amount of the above-mentioned base material added to the edible film can be, for example, 10 to 75% by mass, further 13 to 73% by mass, and still more preferably 15 to 70% by mass. can. Within this range, the strength and processability of the edible film will be better, and the amount of other ingredients (colored plants, inorganic substances, etc.) can be ensured sufficiently to improve the color and light resistance of the edible film. It is also easy to achieve excellent properties.

In the edible film according to the present embodiment, the blending ratio of the colored plant and the base material is preferably colored plant:base material = 10:90 to 80:20, and preferably 20:80 to 60:40. This is particularly preferred. By setting the blending ratio within the above range, it is easy to make the edible film excellent in strength and processability, and it is also easy to make the edible film excellent in color and flavor.

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 blending ratio within the above range, it is easy to adjust the strength to increase the precision of punching without significantly impairing the light resistance of the edible film, thereby providing products with more interesting shapes. It becomes easier.

(4) Other components etc. The edible film according to this embodiment usually uses water as a solvent/dispersion medium. Water that can be used is either hard or soft water, as long as it is suitable for drinking and meeting the above-mentioned requirements for divalent metal ions, and water that has been deaerated in advance. Water may also be used.

In addition to the above-mentioned raw materials, the edible film according to this embodiment may contain amino acids, vitamins, sweeteners, flavors, acidulants, functional ingredients, etc., as long as the effects of this embodiment are not impaired. good.
Examples of amino acids include alanine, glutamine, glutamic acid, leucine, isoleucine, and theanine.
Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.
Examples of sweeteners include saccharides such as sucrose, fructose, glucose, high fructose corn syrup, and reduced maltose; sweeteners such as sugar, granulated sugar, isomerized sugar, xylitol, palatinose, and erythritol; aspartame, acesulfame potassium, Examples include high-intensity sweeteners such as neotame, stevia extract, saccharin, and sucralose; sugar alcohols such as sorbitol, and may further include sugarless bulk sweeteners, bulk sugar sweeteners, and the like.
Examples of fragrances include fragrances extracted from citrus fruits and other fruits, seeds, rhizomes, bark, leaves, etc. of plants or extracts thereof, fragrances obtained from milk or dairy products, synthetic fragrances, and the like.
Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, and malic acid.
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, agaricus, etc. It will be done.
These additives can be used alone or in combination of two or more.

In addition, the edible film of this embodiment may also contain various esters, emulsifiers, preservatives, seasonings, colorants (dyes), oils, pH adjusters, quality stabilizers, and the like.

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, 6. .5 to 7.5.

(5) Edible Film The edible film according to this embodiment can be produced by a conventionally known method, except for containing 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, and other components as necessary, and shaping the mixture.
In the above molding, it is possible to perform die cutting after forming into a sheet, or to pour it into a mold in a highly fluid state (for example, a solution/suspension state, a high temperature state, etc.) and then reduce the fluidity. It may be molded by drying or cooling (for example, drying or cooling).
Further, the surface of the film may be mirror-like or uneven.

When the edible film of this embodiment is formed into a sheet, the thickness after forming is preferably 30 to 300 μm, more preferably 50 to 300 μm, and particularly preferably 60 to 100 μm. Within this range, shape retention after die cutting and molding becomes easier.

According to the edible film according to the embodiment described above, it contains a colored plant, an inorganic substance, and a base material, and has a predetermined amount of divalent metal ions as the inorganic substance, so it has excellent light resistance even under light irradiation conditions. becomes.

The embodiments described above are described to facilitate understanding of the present invention, and are not described to limit the present invention. Therefore, each element disclosed in the above embodiments is intended to include all design changes and equivalents that fall within the technical scope of the present invention.

Hereinafter, the present invention will be explained 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.

Example 1 : Production of matcha-containing edible film 5.3 parts by mass of agar (manufactured by Ina Food Industry Co., Ltd., Kanten Cook) was heated and dissolved in 90.9 parts by mass of water, and seaweed calcium (manufactured by Taiyo Kagaku Co., Ltd., calcium amount 30 A liquid preparation for edible film was prepared by mixing 0.3 parts by mass (% by mass) and 3.5 parts by mass of matcha powder. The obtained liquid mixture was poured onto an aluminum sheet so that it had a thickness of 100 μm when dried, and was then dried to produce a matcha-containing edible film (sample 2).

Furthermore, matcha-containing edible films were produced by changing the amounts of matcha and seaweed calcium, as well as the type and amount of the base material (samples 1, 3 to 21). Note that in samples 8 and 9, cellulose (manufactured by Asahi Kasei Corporation) was used as the base material instead of agar.

[Test Example 1] Light resistance test The obtained matcha-containing edible film was placed in an artificial weather machine (LH-350SP manufactured by Nippon Ika Kikai Seisakusho Co., Ltd.) and exposed to a light source at 5°C and 25% RH. A 25 kW fluorescent lamp was used to irradiate light with an irradiance of 10,000 lux for 12 hours.
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.

As shown in Table 1, regardless of whether agar or cellulose was used as the base material, the light resistance of the samples containing a predetermined amount of calcium was improved.

Example 2 : Production of carrot-containing edible film 4.4 parts by mass of agar (manufactured by Ina Food Industry Co., Ltd., Kanten Cook) was heated and dissolved in 58.3 parts by mass of water, and seaweed calcium (manufactured by Taiyo Kagaku Co., Ltd., calcium amount 30 A liquid preparation for an edible film was prepared by mixing 0.3 parts by mass (mass%) and 37.0 parts by mass of carrot juice (solid content: 11.9 mass%) (dry solid content: 4.4 parts by mass). The obtained liquid mixture 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).

Furthermore, carrot-containing edible films were produced by changing the blending amounts of carrot, agar, and seaweed calcium (Samples 22, 24 to 28).

A light resistance test was conducted on the obtained carrot-containing edible film 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.

As shown in Table 2, the same results as the matcha-containing edible film were obtained with the carrot-containing edible film.

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.), and 1 part by mass of matcha powder. .7 parts by mass and 0.5 parts by mass of glycerin (manufactured by Kenei Pharmaceutical Co., Ltd.) were mixed to prepare an edible film preparation. The obtained liquid mixture 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).
Furthermore, matcha-containing edible films were produced by changing the amounts of matcha and seaweed calcium, as well as the type and amount of the base material (samples 29, 31 to 36).

A light resistance test was conducted on the obtained matcha-containing edible film in the same manner as in Example 1. Furthermore, the properties of the edible film (hardness, flexibility, cracking, stickiness, etc.) were also evaluated.
The results are shown in Table 3.

[Test Example 2] Punching processing test The obtained matcha-containing edible film (thickness 100 μm) was punched by pressing a star- or crescent-shaped cutting die (maximum inner diameter 10 mm) perpendicular to the film surface. . The shape of the punched edible film was observed and evaluated based on the following criteria. The results are shown in Table 3.
◎: Accurate punching is possible and the product quality is excellent. ○: Small chips, cracks, burrs, etc. occur at the edges, but this does not affect the product quality. ×: Product quality is affected by visible chips, cracks, etc. does not satisfy

As shown in Table 3, even in the edible film containing glycerin, the light resistance of the sample containing a predetermined amount of calcium was improved. In addition, the sample containing a predetermined amount of calcium was excellent in suitability for punching and properties.

Example 4 : Production of glycerin-containing edible film Matcha-containing edible films were produced in the same manner as Sample 32, except that the amount of glycerin was changed (Samples 37 to 44).
The obtained matcha-containing edible film was evaluated in the same manner as in Example 3 for light resistance, suitability for punching, and properties. The results are shown in Table 4.

As shown in Table 4, all of the samples in which the amount of glycerin was adjusted had excellent light resistance, and were also excellent in suitability for punching and properties.

Claims (6)

An edible film containing colored plants (excluding fragrance) , minerals and a substrate, the film comprising:
The edible film is characterized in that the inorganic substance contains calcium , and the calcium content is 0.75 to 6% by mass based on the edible film. The edible film according to claim 1, comprising 10 to 80% by mass of the colored plant. The edible film according to claim 1 or 2, characterized in that it contains 3.0 to 40% by mass of glycerin. The edible film according to any one of claims 1 to 3, wherein the colored plant contains at least one of carotenoids, chlorophyll, and tannins. A method for improving light resistance of an edible film containing a colored plant (excluding fragrance) , an inorganic substance and a base material, the method comprising:
A method for improving the light resistance of an edible film, comprising adjusting the content of calcium as an inorganic substance in the edible film to 0.75 to 6.0% by mass. A method for improving the punching processability of an edible film containing colored plants (excluding fragrances) , inorganic substances, and a base material, the method comprising:
The content of calcium as an inorganic substance in the edible film is adjusted to 0.75 to 6.0% by mass,
A method for improving the punchability of an edible film, characterized in that the edible film further contains glycerin, and the content of the glycerin relative to the edible film is adjusted to 3.0 to 40% by mass.