JPH03266946A - Edible sheet - Google Patents

Abstract

PURPOSE:To obtain an edible sheet resistant to melting in the palate at first but gradually melting with time by bonding non-uniform small pieces of edible polymer with a binder. CONSTITUTION:Small pieces of an edible polymer such as sheet, fiber or block having an aspect ratio of preferably 0.002-80,000 and prepared by conventional process are bonded with a binder and formed in the form of a sheet.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to an edible sheet, and particularly to an edible sheet having a heterogeneous composition similar to natural seaweed.

[Prior art and problems to be solved by the invention] Conventionally,
Regarding the artificial production of food similar to seaweed,
There are many suggestions.

One of them is a glue-like film made of natural ingredients or natural ingredients and a binder (or film base material). Among these proposals, there is a proposal that the binding material used is edible polymers such as starch and natural gum, or natural ingredients such as fruits and seaweeds, for example, in JP-A-62-15116.
No. 4, JP-A-54-107550.

The above-mentioned seaweed-like food contains natural ingredients such as marine products such as kelp and seaweed, and dried fish such as bonito flakes and mackerel flakes, and is completely different from the present invention.

The second proposal is a glue-like film made of a specific edible polymer instead of the natural ingredients. For example, in JP-A-52-102459, polysaccharides,
A glue-like food product has been proposed that is composed of a dried gel-like galactomannan that contains proteins and fats and oils and is sparingly soluble in water.

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

Furthermore, as another method, JP-A-62-130676 discloses that processed ingredients such as soybean protein and minced fish meat are made into short fibers, and a binder such as seasoned surimi and egg white is added or A method of forming into a sheet without additives has been proposed.

This proposal has the characteristic that the film is inhomogeneous, but when eaten, it lacks the "crispness" characteristic of seaweed, lacks elasticity and toughness, and lacks sufficient mechanical strength. However, it does not exhibit the physical properties of ``not melting at first, but feels like it gradually melts'' in the mouth, and has disadvantages such as remaining in the mouth indefinitely.

The present inventors have investigated how to overcome the above-mentioned drawbacks with regard to glue-like sheets containing edible polymeric materials as the main component.
The invention has been completed.

[Means for Solving the Problems] The present invention provides an edible sheet characterized by containing at least one kind of small pieces of edible polymer bound with a binder. It is.

As the binder phase of the present invention, any phase can be used as long as it binds small pieces of edible polymer, for example,
Animal and vegetable proteins such as soybean protein, wheat protein, casein, gelatin, and albumin, starches such as potato starch, wheat starch, and corn starch, alginic acid and its salts, agar, seaweed extracts such as carrageenan, pectin, and pectinic acid. These include pectins such as 1, vegetable gum substances such as gum arabic, guar gum, xanthan gum, and tamarind gum, and vegetable polysaccharides such as locust bean gum, guaran, and konnyaku powder. Examples include sodium cellulose, sodium cellulose glycolate, sodium starch glycolate, sodium starch phosphate, carboxymethyl cellulose, and methyl cellulose. These can be used alone or in combination of two or more.

Further, as a binding method for these binding materials, both general physical binding and chemical binding can be used.

The pieces of the edible polymer of the present invention are sheet-like,
It is a small piece-like substance such as fibrous or lump-like material.

The size of the pieces varies depending on the texture, physical properties, etc. of the intended edible sheet (edible film), but in general, for example, the size of the pieces case,
Thickness: 5μ to 5000μ, preferably 10μ to 3000μ
, particularly preferably 15μ to 1000μ, asvecto ratio (
Ratio of surface area to thickness) is 0.002 to 80,00
0, preferably 0.03 to 22,500, particularly preferably 0.1 to 15,000.

As a method for obtaining small pieces of edible polymer, any method may be used as long as small pieces of edible polymer can be obtained, but generally, for example, The solution or paste is molded into small pieces of sheet, fiber, etc., but it can also be obtained by crushing a continuous sheet, fiber, etc. that has been molded. Natural fibers such as cellulose can also be used. Any method may be used to form the edible polymer solution or paste into a sheet, fiber, etc. as long as a formed product can be obtained. There are a method of obtaining a sheet-like material by extruding a polymer solution or paste-like material using an extruder, a method of obtaining a sheet-like material by rolling it with a roll, and a method of obtaining a sheet-like material by applying it to a smooth surface.

The sheet-like material obtained above can be subjected to physical gelation such as thermal coagulation or chemical gelation using a crosslinking agent, and then crushed with a mixer to obtain the small pieces of the present invention.

Further, methods for obtaining a fibrous material include, for example, a method in which a polysaccharide is dissolved in water to create a sol, this is extruded into fibers, brought into contact with a crosslinking agent to create a fibrous material, and this is crushed;
The small pieces of the present invention are obtained by adding a crosslinking agent while stirring the polysaccharide sol to form small pieces of fibrous material.

The number of types of small pieces used in the present invention is one or more types. In the case of a combination of two or more types, different combinations of constituent materials, shapes, tastes, colors, odors, etc. of the pieces can be used depending on the desired edible sheet.

By controlling the degree of physical gelation and chemical gelation of the above-mentioned pieces, the pieces can be used as they are as a binder. These can be used alone or in combination of two or more.

6. The edible polymer of the present invention includes, for example, soybean protein, albumin, gelatin, and other heat- or cold-coagulable proteins;
Temperature-setting starch such as potato starch, pectin cross-linked with a cross-linking agent, konjac, storium alginate, carrageenan, gum arabic, gum tragacanth, xanthan gum, tamarind gum, sodium cellulose glycolate, sodium starch glycolate, sodium starch phosphate ester Examples include polysaccharides such as , carboxymethylcellulose and methylcellulose, proteins such as gelatin and lysine, and amino acids.

These can be used singly or in combination of two or more for the purpose of controlling the texture, physical properties, etc. of the pieces.

Examples of crosslinking agents for crosslinking edible polymers include polyvalent metal salts, such as organic and inorganic salts of polyvalent metals such as calcium, magnesium, aluminum, and iron.

Methods for producing the edible sheet of the present invention include, for example, a method of obtaining a sheet by scooping a suspension or a paste of small pieces and a binder, and a method of obtaining a sheet by extruding with an extruder. There are methods such as rolling with a roll to obtain a sheet-like product, and applying it to a smooth surface to obtain a sheet-like product.

Depending on the type of binding material contained in the obtained sheet-like material, the desired edible sheet can be obtained by physically binding or chemically binding the small pieces.

- In the shell, physical bonding is done by drying the sheet and chemical bonding is done by crosslinking the binder used with a crosslinking agent.

In addition, for the purpose of controlling the taste, flavor, texture, and physical properties of the sheet, polysaccharides, proteins, etc. , additives such as starch, kelp, marine products such as wakame, joints such as bonito flakes and mackerel flakes, fish roe such as cod roe and mentaiko, spices such as wasabi and karan, etc. may be added, as well as pharmaceuticals, nutritional supplements, It is also possible to contain other useful ingredients such as health drugs, flavoring agents, appetite stimulants, seasonings, fragrances, flavors, sweeteners, coloring agents, and attractants for fish or animals.

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

The edible sheet of the present invention is heterogeneously constructed of one or more pieces of edible polymer, and on the other hand, the pieces are bound together by a binder, such as seaweed. The sheet designed for this purpose has the crispness characteristic of roasted seaweed, has the elasticity, toughness, and mechanical strength of roasted seaweed, and when eaten, it melts in the mouth at first. Although it is not, it is an edible sheet that melts slowly.

Example 1 A 3.0% aqueous sodium alginate solution was formed into a sheet on a glass plate, which was immersed in a 2% CaC12 solution for 30 seconds, then washed with water and drained.

The same amount of water was added to this sheet-like material and pulverized with a mixer to obtain a suspension containing sheet-like pieces.

The obtained suspension was formed into a sheet using a 60 mesh wire mesh, coated with a 0.1% aqueous sodium alginate solution, and dried to obtain an edible sheet.

The resulting edible sheet has a texture very similar to that of natural seaweed, and the sensory test results of the edible sheet are listed in Table 1.

The size of the sheet-like pieces is approximately 0.7 to 6 mm, the thickness is approximately 0.02 to 0.06 mm, and the aspect ratio is 1225 to 6 mm.
It was 900.

Example 2 0.3 part of cellulose was added to an aqueous solution containing 1.5% sodium alginate and 1.3% guar gum to obtain a suspension. This was formed into a sheet on a glass plate, and 2% CaC
1□Immersed in solution for 10 seconds, washed with water, drained, and pulverized with a mixer.

10 - Form this into a sheet on a glass plate, coat the surface with 0.5% sodium alginate, and add 0.5% CaC12.
After being immersed in the liquid for 1 second, it was dried to obtain an edible sheet.

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

The size of the sheet-like pieces is about 1 to 5 mm.

Thickness approximately 0.01-0.05mm, aspect ratio 333
It was ~833.3.

Example 3 A 3% aqueous sodium alginate solution was formed into a sheet on a glass plate, which was immersed in a 2% CaCl2 solution for 30 seconds, then washed with water and drained.

This sheet-like material was mixed with the same amount of 1% CMC solution and ground with a mixer to obtain a suspension. The obtained suspension was formed into a sheet on a glass plate and then dried to obtain an edible sheet.

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

In addition, the size of the above-mentioned sheet-like pieces is about 0.5 to 7 mm.
, thickness approximately 0.005-0.04mm, aspect ratio 1
It was 2.5 to 2,450.

Example 4 An edible sheet was obtained in exactly the same manner as in Example 1, except that 3.0% sodium alginate and 0.1% glycerin were used instead of 3.0% sodium alginate. Ta.

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

In addition, the size of the above-mentioned sheet-like pieces is about 07 to 7 mm,
Thickness approximately 0.005-0.04mm, aspect ratio 24
It was 5 to 2,450.

Example 5 3 parts of cellulose was added to an aqueous solution containing 1% sodium alginate and 2% guar gum to obtain a suspension. This was formed into a sheet on a glass plate, immersed in a 2% CaC1□ solution for 5 seconds, washed with water, drained, and pulverized with a mixer. The resulting paste was formed into a sheet on a glass plate and dried to obtain an edible sheet.

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

In addition, the size of the above-mentioned sheet-like pieces is about 1 to 6+ nm,
Thickness approx. 0.02~0.06m + B aspect ratio approx. 25~
It was 900.

Example 6 In Example 2, 15% sodium alginate, 13
% guar gum, instead of adding 0.3 parts of cellulose, 1.5% sodium alginate, 1
03 parts of cellulose in an aqueous solution containing 3% guar gum,
1.0 part of black pigment, 0.4 part of blue pigment, 0.5 part of green pigment
An edible sheet was obtained in exactly the same manner as in the example except for adding 50%. This sheet closely resembled natural seaweed in both appearance and texture. The sensory test results for this sheet are summarized in Table 1.

The size of the sheet-like piece is about 1 to 6 mm, the thickness is about 0.01 to 0.05 mm, and the aspect ratio is 33.3.
It was ~833.3.

Example 7 An aqueous solution containing 0.3% sodium alginate and 2.2% guar gum was divided into four parts.

Add 7 parts of mentaiko to the first divided part and mix it with the nozzle (diameter 1
．． 5rlrnφ) into a 1% CaC1z aqueous solution and reacted for 10 seconds to obtain a fibrous material (2).

Similarly, add and mix 2 parts of egg white to the second divided part and add the fibrous material ■, and add 0.4 part of blue natural pigment, 0.6 part of yellow natural pigment, and 04 parts of black natural pigment to the third divided part. And fibrous material■
I got it. The obtained fibrous materials are each crushed into fibrous materials ■,
■, ■ and the fourth division are 27%, 18%, 32%, 2, respectively.
They were mixed at a ratio of 3%, formed into a sheet on a glass plate, and dried with hot air to obtain an edible sheet. The resulting sheet had a mosaic pattern of green, yellow-white, and colored flakes, had a mentaiko flavor, and had a texture that closely resembled that of sheet nori.

In addition, the small pieces in the above sheet have a thickness of 200 to 300 μm.
, size 0.7~object x1.6m/rn~2.5r+y'
rnX 18rn/river asvect ratio was 3.7-225.

3 4 Sensory Test Method and Judgment Criteria - 20 panelists tasted each sample and judged the texture of the sample using a 5-step method while comparing it with natural seaweed.

good Somewhat good Ordinary Somewhat bad bad : Indistinguishable from natural seaweed.

: It is different from natural seaweed if you are very careful.

: I don't feel any difference from natural seaweed.

: Slightly different from natural seaweed.

: Obviously different from natural seaweed.

Claims (2)

[Claims] (1) An edible sheet characterized by containing one or more pieces of edible polymer bound by a binder. (2) The aspect ratio of the small pieces is 0.002 to 80,
000. The edible sheet according to claim (1).