JPS61502794A - Edible preformed film barrier material - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Edible preformed film barrier material field of invention The present invention separates the components of a multicomponent food product and reduces the water vapor pressure gradient that exists between each component. Edible preformed film barrier materials that can be used to The present invention relates to a method for producing an edible film barrier material.

Background of the invention Adverse changes in the quality of a food product can be caused by unexpected changes in the moisture content of the food product. There is. The driving forces for moisture movement in food products are primarily between the food product and the environment and/or This is due to the hydrostatic partial pressure gradients that exist between the components of a multicomponent food product. child The partial pressure in the case of is expressed by the term water activity aW. This is because the partial pressure of water vapor produced by foodstuffs is the same at the same temperature. equal to the vapor pressure of pure water divided by the vapor pressure of pure water. Preventing moisture transfer between food products and the environment is possible. This can be achieved by using water-impermeable packaging materials, whether edible or inedible.

Preventing water exchange between the individual ingredients of multi-ingredient food products is difficult.

Edible food coatings are used to prevent moisture movement within the food. I was there @ta. However, the long-term ability to maintain the component amount and water vapor pressure of this ridge coating has yet to be determined. Not proven. Conventional technology generally uses It is known to be applied using carbohydrates, proteins and fats. to lipids contains hydrophobic compounds such as fats, oils and waxes that prevent moisture movement through the food. It is particularly effective for However, when fats such as wax are applied to foodstuffs, the coating The layers are not continuous and may have pinholes or cracks that provide channels for moisture movement. It became. Carbohydrates can form continuous coatings, but these Compounds are generally hydrophilic and are therefore effective at preventing moisture migration in foodstuffs. It wasn't effective. Therefore, in the past, lipids were used as a link to prevent moisture movement in foods. It has been used in conjunction with carbohydrates to form a continuous coating.

U.S. Pat. No. 2,909,435 to Wachter et al. Which foods were treated sequentially? The primary layer consists of carbohydrates with a molten wax layer on top. A second layer of the composition was applied. These layers are brushed or carboxylic onto the food. An aqueous solution was prepared from methylcellulose, plasticizer and lipid. then food Application to foodstuffs is applied by brushing, dipping or spraying; The post-application was allowed to dry.

...U.S. Patent No. 3 by Mudego et al.・s 71.303 No. 1, 4 Hi No. 3. ．． 17 No. 1.304 has two types of coating compositions containing all cellulose ether as one component. disclosing something. Cellulose ethers can be plasticized with various fatty acid derivatives. Its derivatives include metal salts of fatty acids with 16 to 22 carbon atoms. (1) Linear trisaccharides with α-glucosidic bonds and fats with 8 to 26 carbon atoms acid Nisdel or (2) glycerinase containing fatty acids with 6 to 20 carbon atoms. There are lidos, etc. Hamdi's patented coating compositions are to be applied onto foodstuffs. It was also possible to extrude it as a bath melted sheet and then dry it.

U.S. Pat. No. 3,997,674 to Ukai et al. 0 using aqueous dissolution for fabrics. The coating solution is methyl cellulose etc. Water-soluble polymers were included, as well as - hydrophobic substances such as taro or oil.

In the +7tyΔ patent, the food product was coated and then dried.

Allowing the application to dry after application on food products has several disadvantages. That's it It is difficult to control the total thickness of the coating. Furthermore, it takes time to dry coated foods. time and therefore the cost of producing the food.

Therefore, in multi-component food products, the inhibition of moisture transfer between components with an eight-fold water vapor pressure is essential. Off-the-shelf spares that can effectively stop or prevent It would be beneficial to provide a molded film.

Summary of the invention The present invention provides an edible preformed dry product for preventing all moisture migration between the ingredients of a multicomponent food product. Summarized as a dry film.

The film is selected from the group consisting of edible film-forming carbohydrates and proteins. containing a hydrophilic polymer; and a lipid layer adhered to the hydrophilic polymer layer; The film consisting of a polymer layer and a lipid layer has a thickness of 0.035 to 0.150 mm. The lipid layer has a range of thicknesses, and the lipid layer has a hydrophilic layer of less than having a lipid concentration of at least about 0.8 milligrams. This film is a species When placed between food ingredients that have a vapor pressure of A pressure gradient can be maintained for a considerable period of time, thereby Coordinating towards food ingredients with greater water activity to prevent water movement be done.

OBJECTS OF THE INVENTION V. To prevent moisture transfer between ingredients of multi-component food products during long storage periods. It can resist and resist changes in temperature and humidity, and can also prevent food from heating. Absorbed or insufficiently absorbed into food products during other preparations. an edible pre-preparation that will not be missed during consumption of the food product; Our goal is to provide shaped dry film, Furthermore, it is an object of the present invention to prevent intercomponent moisture mobilization of multicomponent food products over long storage times. An object of the present invention is to provide a method for producing an edible preformed film that can be used in various ways.

Furthermore, the object of the present invention is to combine a plurality of components with different vapor pressures and all components of each component. The total equivalent length of the vapor pressure gradient containing the edible film that separates and where the film exists over 70 It can be maintained for a long period of time, thereby inhibiting moisture movement between the components. IC provides a food product and a method for manufacturing the food product.

Other objectives, features and features of this study are detailed below with the accompanying drawings. It will become clearer from the explanation.

Discloses an edible film for. The film has a hydrophilic polymer layer and its hydrophilic properties. Contains one layer of semi-solid edible lipid adhered to a polymer layer, a hydrophilic polymer layer and a lipid The film consisting of layers has a thickness ranging from 0.035 to 10 mm. have. The hydrophilic coalescing layer is an edible, water-soluble, film-formable carbohydrate. 1 can be made from any protein (2 and 2 can be made. As a suitable polymer, For example, starch, CalM-xymethylcellulose, hydroxypropylmethylcellulose cellulose ether, methylcellulose fx, and egg white.

The lipid layer consists of hydrogenated oils (e.g. chamois oil, soybean oil), saturated fatty acids and edible waxes. Semi-solid edible fats of plant or animal origin (e.g. beeswax, paraffin wax) It consists of quality. The lipid layer is a hydrophilic polymer layer with a thickness of 1 square centimeter. and has a concentration of at least about 0.8 milligrams. The surface of the lipid layer is hydrophobic That is, when a film is placed between food components with different vapor pressures, , the existing vapor pressure gradient can be maintained for a fairly long period of time, thereby preventing eclipse. Prevents moisture movement between product components.

There are two ways to prepare edible films according to the invention. The first method is the layer method (Layer method).

In the first step of the layer method, a film-forming solution consisting of a hydrophilic polymer and water is prepared.

The film forming bath is then poured into a bath having a depth of preferably about 0.75 mm. The rate is expanded to '2'. The plate is then placed on top of the cohesive hydrophilic It is dried for a sufficient amount of time until a polymer layer is formed. Finally, the lipid layer is Rashi, dipping manen is applied onto the hydrophilic polymer layer by spraying, etc., and then The dip layer is solidified. The lipid layer concentration is low per square centimeter of hydrophilic polymer layer. At least fat! & should be approximately 4.0 milligrams. Hydrophilic polymer membrane or lipid membrane? The thickness of the dry film is within the range of 0.10 to 0.1 mm. Should. Finally, the dry film is removed from the plate and placed on top of the food items. It will be destroyed. In some cases, this film is stored until the food ingredient is ready. Sometimes. Drying time of film forming bath liquid It is preferable to add it to the alcohol solution (2).The ideal alcohol to water ratio is The volume ratio is approximately 2:1. In addition to this, add polyethylene glycol to the dry film. facilitates removal of the membrane from the plate and improves adhesion between lipid and non-lipid layers. It may also be added to the film-forming bath solution to Ideal hydrophilic polymer pair 2 pin The ratio of lyethylene glycol is about 9:1 in terms of M bar ratio.

A second method of preparing edible films according to the present invention is the emulsion method (Emulsion method). ion method). In the emul-, )on method, hydrophilic polymers, water and A film-forming bath liquid is prepared, which consists of a liquid and a lipid. The solution has a high melting point if necessary. It is heated to melt the lipids it contains. The film-forming bath solution is then preferably about o, spread over a plate with a depth of 7s mm. Then play The film-forming solution on the substrate has a desired thickness and lipid concentration of 1 cm2 of hydrophilic polymer layer. Aggregate edible bars with lipids in the range of 0.8 to X, O milligrams per meter It is dried for a sufficient amount of time to form a rear film. Thickness is 0.03 A range of 5 to 0.045 mm is preferred. After drying, the plate is cooled , the film is removed from the plate. Then place the film on top of the food items. or stored until the food ingredients are ready. As with the layered case, alcohol and and/or polyethylene glycol in the above-mentioned proportions to the film-forming f8'e. May be added.

Hydrophilic polymer 1d, cellulose, preferred in layered and emulsion drawing methods esters, especially hydroxypropylmethylcellulose. Good in painting method Strong lipids include hydrogenated oils (% hydrogenated soybean oil and water x added palm oil), selected from the group consisting of Japanese fatty acids and edible waxes. The preferred saturated fatty acid is starch A mixture of phosphoric acid and stearic acid and palmitic acid, with stearic acid in the mixture The ratio of phosphoric acid to noglumitic acid is not critical.

Temperature control is important when preparing films by the emulsion method. High melting rate An emulsion containing a certain number of fatty acids is heated at a temperature of degree is required. However, high temperatures result in lower viscosity of the film-forming solution and plate processing The thickness of the film during the process poses difficulties in trimming. Please avoid high temperatures during plate processing. Otherwise, evaporation of the alcohol will cause bubbling in the solution and a dry film. There is a possibility that pinholes may occur inside. However, 17, the solution is plate-processed. The temperature must be high enough to prevent the fatty acids inside from solidifying. After plate processing, Within seconds, virtually all of the hydrophobic portions of the fatty acids in the fatty acid film are converted into hydrophilic, aqueous and highly The fatty acids are oriented on the emulsion surface in such a way that they are oriented away from the molecular layer.

Example-1... Layering Cellulose ether hydroxypropyl methylcellulose 9 grams f, 90°C Dissolved in 100 milliliters of distilled water. Hydroxymethylcellulose is completely 200 milliliters of 95% ethanol was added to the dissolved barley.

Mix the solution thoroughly and then dissolve 1 gram of polyethylene glycol into the solution. Air bubbles in the solution are removed by reducing the pressure on the top of the solution. 1,100 ml of film-formed material was transferred to a thin layer chromatography (TLC) screen. Add the solution to the Zolekdar and place the solution on three 8" x 8" TLC plates. The material was plated at a thickness of 0.75 mm. The rate is drying at approximately 90℃ After drying in a container, a cohesive cellulose ether layer is formed during that time. So After that, the plate was cooled to room temperature and the hydroxypropyl methylcellulose layer e* It was removed and weighed. 8 inch x 8 inch hydroxypropyl methylcellulose 3.3 grams of lipid was applied to the surface of each no. film thickness hydro The average thickness of the xypropyl methylcellulose layer and lipid layer is 0.1 mm. It was. The two layers were then re-weighed and capped.

The concentration of attached lipids is 1 square centimeter of the hydroxypropyl methyl cellulose layer. 8 milligrams of fat per liter.

Add 9 grams of hydroxypropyl methylcellulose to 100 milliliters of distilled water at 90°C. A film-forming solution was prepared by dissolving in a tor. hydroxypropyl After the methylcellulose is completely dissolved, add 200ml of 95% ethanol. was added. Next, 1 gram of polyethylene glycol was added to the solution. lastly Add 3.4 grams of stearic acid to the solution. The solution is to melt the stearic acid. Heat to between 70-75℃.

Add 100 milliliters of film-forming solution to the TLC Ssolredder and add 3 sheets of 8 inch x 8 inch TLC glass plate) Plate with toru.

After that, the coated plate was dried for 15 minutes in a dryer at about 95°C. A cohesive edible barrier film was formed. After drying, cool the plate and fill Mu was injured from the plate. The film has an average thickness of 0.04 mm. The average concentration of stearic acid is per layer of hydroxypropyl methylcellulose. 0.8 milligrams of stearic acid per square centimeter.

Foods prepared according to the invention include, for example, pizza and stuffed pie crusts. Contains multiple components with various vapor pressures! It will be done. 61 meals prepared according to the invention The film is preferably preformed and arranged to allow complete separation of each individual component. It will be done. The edible film is made of a hydrophilic polymer layer and adheres to the hydrophilic polymer layer ( Contains 1 to 7 lipid layers. From this hydrophilic polymer layer and lipid layer, the amount of ilm is 0. 035~L1. ] It has a thickness of 50 mm. The lipid layer is preferably Parent, aqueous polymer 1141 square centimeters, at least a lipid layer o, It has a density of s mi IJ grams. The outer surface of the lipid membrane is hydrophobic and ・It is oriented in the direction of food ingredients with high vapor pressure, such as peas and peas. There is. Therefore, hydrophilic polymer membranes can be used as pizza peels! Even with low vapor pressure such as the skin of It will be oriented towards food ingredients. Due to the orientation of C, film II'i The food component vapor pressure gradient that exists there can be maintained for quite a long time, and this Moisture transfer from components with higher vapor pressure to components with lower vapor pressure due to this? prevent Ru. The film can be used during the preparation of multi-component foods such as pizza or stuffed crusts. Absorbed into food ingredients at temperatures between 45°C and 75°C by heating or other methods Will.

The above-mentioned edible films, methods for producing edible films, food products or food products It should be understood that modifications to the manufacturing method are possible within the spirit of the invention. , Therefore, the present invention should not be limited to the above specification, but the invention should not be limited to the following specification. shall be construed according to the scope of the claims.

Supplementary IT evening 7's translation submitted, -ri (Patent Law Article 184-7, Part 1) 1) Showa 61; [March 811 Special 1.1 Office Commissioner U’li +ri PHlal International Application No. 51 PCT/US8510129:3 29. Name of Ming Dynasty Edible Preformed Fuilmharya Material 3 Patent applicant Itlfi United States of America 53707 Rice Consin Madison Bee, O-Box 7365 Name: Rice Consin A → Munai Research Foundation Representative: Beitz, Shu(N)R Kunino United States 4 Agent: 105 Phone (591) 1004 Address 191 Toranomon I, Minato-ku, Tokyo TLl No. 9-2 Toranotontoso Building 5th floor Name (7000) Patent attorney Takashi Kawasaki (1 idiot) 5. Amendment, 7. Submission date November 1985 5 [1 6. Attachment +1 11 records of antiquity (1) Copy and translation of the written amendment) 1 copy 7. Agent other than the above Address: 7th floor, Midoriya 2nd Building, No. 3, 117111F3, Shinbashi 3-chome, Minato-ku, Tokyo 105 Telephone (03) 591-7387 Name (7643) Patent attorney Ii 1) Satoshi Amended scope of claims 1. Delete.

2. (Correction) The lipid layer is selected from the group consisting of hydrogenated oils, saturated fatty acids, and edible waxes. 63. The edible film of claim 62, comprising loose semi-solid edible lipid gold.

3. (Correction) The lipid layer contains saturated fatty acids with 12 to 22 carbon atoms per molecule. The edible film according to claim 62 containing This saturated fatty acid is 0.80~ fatty acid per square centimeter of hydrophilic polymer layer It has a concentration in the range of 1.0 milligrams, and the saturated fatty acids are stearic acid, sol. A range of claims selected from the group consisting of mitic acid and mixtures thereof. The edible film according to item 3.

5. Lipid is hydrogenated, gum oil, hydrogenated soybean oil, beeswax and paraffin filter. The edible film according to claim 2, which is selected from the group consisting of.

6゜　(Correction) Is the component of the hydrophilic polymer layer starch, cellulose ether, and egg white? 63. The edible film according to claim 62, comprising gold as a component selected from the group consisting of:

7. (Correction) The components of the hydrophilic polymer layer are methyl cellulose and carboxymethyl cell. Cellulose selected from the group consisting of cellulose and human 90xypropyl methyl cellulose. The edible film according to claim 6, which contains lulose ether.

8. (Correction) The components of the water-based polymer layer are starch, cellulose needles, and egg white. The edible film according to claim 2, which contains an odor component selected from the group consisting of:

9. (Correction) The components of the hydrophilic polymer layer are methylcellulose and carboxymethylcellulose. cellulose selected from the group consisting of lulose and hydroxypropyl methylcellulose; The edible film according to claim 2, which contains -f'.

10 (Correction) Are the components of the hydrophilic polymer layer starch, cellulose f7τ, and egg white? The edible film according to claim 3, wherein the edible film contains Kanakura sushi as an ingredient selected from the group consisting of:

Xl, (corrected) fraction of hydrophilic polymer layer is methylcellulose, carboxymethylcellulose cellulose selected from the group consisting of lulose and hydroxypropyl methylcellulose; The edible film 0 according to claim 3, which contains all lulose ether 12. (Correction) Whether the components of the hydrophilic polymer layer are starch, cellulose ether, and egg white. The edible film according to claim 4, which contains all ingredients selected from the group consisting of 7S.

13. (Correction) The proportion of hydrophilic polymer layer is methylcellulose, carboxymethylcellulose selected from the group consisting of lulose and hydroxypropyl methylcellulose. The edible film according to claim 4, which contains V-rose ether.

14. (Correction) The components of one layer of hydrophilic polymer are starch, cellulose nitrate, and egg. The edible film according to claim 5, which contains gold as a component selected from the group consisting of white .

15. (Correction) The components of the hydrophilic polymer layer are Methylcell U, --(, Calpiximeme) selected from the group consisting of chillcellulose and hydroxypropylmethylcellulose. The edible film according to claim 5, which contains all of the released cellulose ether.

16, (consisting of water and edible film-forming carbohydrates and proteins) preparing a film-forming solution of a hydrophilic polymer selected from the group.

(b) Spreading the film-forming solution over the entire plate, (fiber on cl solate) lum-forming solution for a sufficient period of time to form a cohesive hydrophilic polymer layer on the entire plate. drying by (d) Lipid layer on the soil of the hydrophilic polymer layer The lipid concentration on the entire hydrophilic polymer layer is 1 in the hydrophilic layer Apply at least about 4.0 milligrams of fat per square centimeter. Preparation of edible film consisting of steps 17, the lipid is hydrogenated oil, saturated Claimed to be a semi-solid edible lipid selected from the group consisting of fatty acids and edible waxes. The method according to paragraph 16.

18. Claim that the lipid is a saturated fatty acid with 12-22 carbon atoms per molecule. The method according to item 17.

19. If the truth is stearic acid, nocermitic acid, stearic acid-palmitic acid Acid mixtures, hydrogenated gum oil, hydrogenated soybean oil, beeswax and seraphin selected from the group consisting of wax; -1: r and t2 are also 0; Method.

20. Current water-based polymers include starch, cellulose ether, and axel powder. 17. The method of claim 16, which is optional.

21, w-': ax * body is methi dicellulose, carboxymethyl cellulose cellulose agent selected from the group consisting of 21. The method according to claim 20.

22. The hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 18. The method according to claim 17, wherein the method comprises:

236 Hydrophilic polymers include methylcellulose, cal-xymethylcellulose and cellulose agent selected from the group consisting of 23. The method according to claim 22, wherein

24 Hydrophilic polymers include starch, cellulose ether, and 6 groups of 90,000 yen according to claim 18, which is selected from 25. Parent acepolymer is methylcellulose, carboxymethylcellulose: Baboon Selected from the group consisting of 25. The method according to claim 24, wherein

26. The hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 20. The method according to claim 19, wherein the method comprises:

27, m Aqueous t Combined with methylcellulose, carboxymethylcellulose and cellulose agent selected from the group consisting of 27. The method of claim 26.

28, (at water, lipids, and palindromic film-forming carbohydrates and proteins) Preparing a noyl preforming solution of a hydrophilic polymer selected from group 6.

(bl spreading the film-forming solution on the plate, and (The thickness of the film-forming solution on the Cl plate and the thickness of the hydrophilic polymer layer are The fat content per centimeter is 0.8 to 1. Cohesive property of Omi’J gram concentration gold The stage of drying for sufficient time to form an edible barrier film. Edible product consisting of: film preparation method.

29. Lipid selected from hydrogenated caro oil, saturated fatty acids and edible wax for 1 year g: "The method described in Section 14 of Section 28 of 4.

30 12 to 22 feet of lipid per molecule? Foaming fatty acid with 11 carbon atoms A method according to claim 29.

31 (1 fact is stearic acid, palmitic acid, stearic acid - palmitic acid Mixture, hydrogenated 4-mu oil, water R added soybean oil, beeswax and mother rough-in filter 32. The method according to claim 29, wherein the method is selected from the group i- , if the hydrophilic polymer is considered from the group consisting of starch, cellulose ether) 11 and egg white. 29. The method according to claim 28, wherein the method comprises:

33, Hydrophilic M Combined CI is methidicell 1-1-su, cal juice ζki dimethylcell loose and hydroxy 7'[=pylmethyl (!:,,I!/0-su) Cell 11 selected from the group! - The method according to claim 32, which is a sether. .

34, the hydrophilic polymer is selected from the group consisting of starch, cellulose ether A, and egg white. 30. The method of claim 29, wherein the method is disclosed.

35, i The aqueous polymer is methylcellulose, cal+l'xymethylcellulose and cellulose agent selected from the group consisting of Method 1 according to claim 34, wherein 36. The hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 31. The method according to claim 30, wherein the method comprises:

37, R aqueous polymer is methylcellulose, carboxymethylcellulose and Cellulose ether selected from the group consisting of hydroxypropyl methylcellulose 37. The method of claim 36, wherein:

38. The hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 32. The method according to claim 31, wherein the method comprises:

39, Hydrophilic M combination is methylcellulose, carboxymethylcellulose and Cellulose ether selected from the group consisting of hydroxypropyl methylcellulose The method according to claim 38, wherein 40. The film-forming solution is further mixed with a volume of 2 parts alcohol to 1 part alcohol gold water. 17. The method according to claim 16, wherein the product ratio includes:

41. The film-forming solution further contains 9 parts of polyethylene glycol-v as a hydrophilic polymer. Claim No. 1 contains polyethylene glycol in a weight ratio of 1 part to The method according to item 16.

42, Delete 4 Ma (corrected) Lipid layer is from the group consisting of hydrogenated oils, saturated fatty acids, and edible waxes 64. The food product of claim 63, containing a selected edible shield Wr.

44. (Correction) Saturated fatty acids whose lipid layer has 12 to 22 carbon atoms per molecule. 64. The food product of claim 63 containing gold.

45, (correction) lipid layer contains stearic acid, nosorumitic acid, stearic acid-palmium Chic acid mixture, hydrogenated nosome oil, hydrogenated soybean oil, beeswax and noceraf The food according to claim 63, which contains lipid gold selected from the group consisting of in-wax. product.

46. (Correction) Is the component of the hydrophilic polymer layer starch, cellulose needle, and egg white? 64. The food product of claim 63, containing an ingredient selected from the group consisting of:

47. (Correction) The components of the hydrophilic polymer layer are methyl cellulose and carboxymethidine. cellulose selected from the group consisting of lulose and hydroxypropyl methylcellulose; 47. A food product according to claim 46 containing lullose ether.

48. (Correction) Are the components of the hydrophilic polymer layer starch, cellulose ether, and egg white? 44. A food product according to claim 43, containing an ingredient selected from the group consisting of:

49. (Correction) The components of the hydrophilic polymer layer are methyl cellulose and carboxymethyl cellulose. A cell selected from the group consisting of lulose and hydroxypropyl methyl cellulose. 44. A food product according to claim 43 containing lullose ether.

50 (Correction) The components of the hydrophilic polymer layer are starch, cellulose ether, and egg white. 45. A food product according to claim 44, containing an ingredient selected from the group consisting of:

51. (Correction) The components of the hydrophilic polymer layer are methyl cellulose and carboxymethidine. cellulose selected from the group consisting of lulose and hydroxypropyl methylcellulose; 51. A food product as claimed in claim 50, containing all lulose ether.

52. (Correction) Whether the components of the hydrophilic polymer layer are starch, cellulose ether, and egg white. 46. The food product of claim 45, characterized by ingredients selected from the group consisting of:

53. (Correction) The components of the hydrophilic polymer layer are methyl cellulose and carboxymethyl cellulose. cellulose selected from the group consisting of lulose and hydroxypropyl methyl cellulose; The food product according to item 52 of the Poetry and Song Dynasty, which contains all the ether.

54. (Correction) Are the components of the hydrophilic polymer layer starch, cellulose ether, and egg white? 47. The food product of claim 46, characterized by ingredients selected from the group consisting of:

55, (correction) The components of the hydrophilic polymer layer are methyl cellulose and carboxymethyl cellulose. cellulose selected from the group consisting of lulose and hydroxypropyl methylcellulose; 55. A food product according to claim 54 containing lullose ether.

56, deleted.

57, deleted.

58, deleted.

59, deleted.

60, the film-forming solution further contains 8 parts of alcohol to 1 part of water and 2 parts of alcohol. 29. The method according to claim 28, comprising:

61. 7-(The LumEJffl solution further contains polyethylene glycol gold hydrophilic heavy Contains a weight ratio of 9 parts of combined resin to 1 part of polyethylene glycol 7. The method according to paragraph 28.

62, (New) (a) Edible film-form carbohydrates and proteins Ingredients selected from the group? a hydrophilic polymer layer containing, and (b + lipid layer that adheres to the hydrophilic polymer layer and has an exposed hydrophobic surface) A film consisting of a substance that is first formed and then a lipid layer between substances exhibiting different water vapor pressures. Present when the hydrophobic surface of the layer is placed facing a substance with high water vapor pressure. The effect of gold on maintaining the entire water vapor pressure gradient and blocking the total water transfer of the mass of the material, without a support, is consisting of means for maintaining substantially intact quantities of water exhibiting different water vapor pressures; Edible film for full deterrent movement.

63, (New) (a) Select such that a water vapor pressure gradient exists between the first and second components. a first component with water vapor specie, and a second component with a water vapor pressure higher than that of the first component. two components, and +b+ edible film-forming carbohydrates and proteins selected from the group consisting of A hydrophilic polymer layer with components and an exposed hydrophobic layer that adheres to the hydrophilic polymer layer a lipid layer with a surface oriented with the exposed hydrophobic surface of the lipid layer facing the second component; A light film that separates the first and second components The film contains a water vapor pressure gradient between the first and second components? maintain 2 strokes A food product comprising a metal having the effect of inhibiting moisture movement between ingredients.

64. (New) with water vapor pressure selected such that a water vapor pressure gradient exists between the image components. The first component is processed and the second component, which has higher water vapor specie than that of the first component, is separated. A method of manufacturing a spoilable food product comprising the composition and composition of the film of claim 62. and structural gold film with all hydrophilic polymer layers of the film in the direction of the first component. , by keeping the hydrophobic surface of the lipid layer facing towards the second component. maintains the water vapor pressure gradient that exists between the first and second components, and A food product containing all film placement steps that has the effect of completely inhibiting moisture movement in one component. How the product is manufactured.

65, (New) There is a water vapor pressure gradient between the image components↓, so the selected water vapor pressure is Component separation of a first component and a second component having a higher water vapor specie than that of the first component. A method of manufacturing a food product comprising the composition and structure of the film according to claim 2. The hydrophilic polymer layer of the film is exposed to the direction of the first component, and By keeping the hydrophobic surface of the quality layer facing towards the second component, the edible film is maintains any water vapor pressure gradient that exists between the first and second components; including a sound effect hail film placement step that prevents moisture transfer from the first component to the first component. A method of manufacturing food products.

66. (New) with water vapor pressure selected such that a water vapor pressure gradient exists between the image components. Component separation of the first component and the second component with a higher water vapor pressure than that of the first component. A method of manufacturing a food product comprising: the composition and structure of the film according to claim 6; The hydrophilic polymer layer of the film is directed toward the first component, and the lipid By keeping the hydrophobic surface of the layer facing towards the second component, the edible film is Any water vapor pressure gradient that exists between the first component and the second component is maintained, and the second component including a film placement step that has the effect of inhibiting moisture migration from the first component to the first component. A method of manufacturing food products.

67, (New) Water vapor pressure selected such that there is a water vapor pressure gradient between the image components. Component separation of the first fraction and the second component with higher water vapor specie than that of the first component A method of manufacturing a food product, comprising: the composition and structure of the film according to claim 7; Place the film with the hydrophilic polymer layer in the direction of the first component, and It is important to keep the hydrophobic surface of the gold layer facing the direction of the second component, and its 11th filler The system also maintains any water vapor pressure gradient that exists between the first and second components; It covers the film placement stage, which has the effect of completely blocking moisture movement from the component to the first part. A method of manufacturing a food product containing.

International yAf report lself1111116-^eek+1lall　”PCT/usa5101293

Claims (1)

[Scope of Claims] 1. A film comprising (a) a hydrophilic polymer layer selected from the group consisting of edible film-forming carbohydrates and proteins; and (b) a lipid layer adhered to the hydrophilic polymer layer. The lipid layer has a thickness ranging from 0.035 to 0.150 mm, and the lipid layer is A lipid concentration of at least about 0.8 milligrams per square centimeter of the aqueous polymeric layer, with the exposed surface of the lipid layer being hydrophobic and between food components having different vapor pressures. The vapor pressure gradient that exists when placed can be maintained for a long period of time, and An edible film for inhibiting moisture transfer between components of a multi-component food product, comprising: inhibiting moisture transfer between components of a multi-component food product. 2. The edible film according to claim 1, wherein the lipid comprising the lipid layer is a semi-solid edible lipid selected from the group consisting of hydrogenated oil, saturated fatty acid and edible wax. 3. The edible film according to claim 2, wherein the lipid is a saturated fatty acid having 12 to 22 carbon atoms per molecule. 4. The saturated fatty acids have a concentration in the range of 0.80 to 1.0 milligrams of fatty acid per square centimeter of the hydrophilic polymer layer, and the saturated fatty acids are stearic acid, palmitic acid, etc. The edible film according to claim 3, which is selected from the group consisting of chinic acid and mixtures thereof. 5. The edible film according to claim 2, wherein the lipid is selected from the group consisting of hydrogenated palm oil, hydrogenated soybean oil, beeswax and paraffin wax. 6. The edible film according to claim 1, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 7. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and The edible film according to claim 6, which is a cellulose ether selected from the group consisting of roxypropyl methyl cellulose. 8. The edible film according to claim 2, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 9. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and The edible film according to claim 8, which is a cellulose ether selected from the group consisting of roxypropyl methylcellulose. 10. The edible film according to claim 3, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 11. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and The edible film according to claim 10, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 12. The edible film according to claim 4, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 13. The hydrophilic polymer is a cellulose ether selected from the group consisting of methylcellulose, carboxymethylcellulose and hydroxypropylmethylcellulose. The edible film according to claim 12, which is a film. 14. 6. The film of claim 5, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 15. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and The edible film according to claim 14, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 16 (a) preparing a film-forming solution of a hydrophilic polymer selected from the group consisting of edible film-forming carbohydrates and proteins and water; (b) spreading the film-forming solution on a plate. , (c) fins on the plate Apply the lum-forming solution on the plate until sufficient time to form a cohesive hydrophilic polymer layer. (d) depositing on the hydrophilic polymer layer at least about 4.0 mm per square centimeter of that layer; A variable film preparation method comprising the steps of applying a lipid layer to provide 0 milligrams of lipid. 17. 17. The method of claim 16, wherein the lipid is a semi-solid edible lipid selected from the group consisting of hydrogenated oils, saturated fatty acids and edible waxes. 18. 18. The method of claim 17, wherein the lipid is a saturated fatty acid having 12 to 22 carbon atoms per minute. 19. 19. The method of claim 18, wherein the lipid is selected from the group consisting of stearic acid, palmitic acid, a stearic-palmitic acid mixture, hydrogenated palm oil, hydrogenated soybean oil, beeswax, and paraffin wax. 20. 17. The method of claim 16, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 21. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 21. The method of claim 20, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 22. 18. The method of claim 17, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 23. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 23. The method of claim 22, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 24. 19. The method of claim 18, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 25, Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 25. The method of claim 24, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 26. 20. The method of claim 19, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 27. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 27. The method of claim 26, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 28. (a) preparing a film-forming solution from a hydrophilic polymer selected from the group consisting of water, lipids, and edible film-forming carbohydrates and proteins; (b) spreading the film-forming solution on a plate; (c) Apply the film-forming solution on the plate to the desired thickness and hydrophilic polymer layer 1 sq. Agglomerated edible bag with a concentration of 0.8 to 1.0 milligrams of lipid per centimeter A method for preparing an edible film comprising the steps of drying for a sufficient period of time to form a rear film. 29. The lipids are selected from the group of hydrogenated oils, saturated fatty acids and edible waxes. 29. The method of claim 28. 30. 30. The method of claim 29, wherein the lipid is a saturated fatty acid having 12 to 22 carbon atoms per molecule. 31. 30. The method of claim 29, wherein the lipid is selected from the group consisting of stearic acid, palmitic acid, a stearic-palmitic acid mixture, hydrogenated palm oil, hydrogenated soybean oil, beeswax, and paraffin wax. 32. 29. The method of claim 28, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 33. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 33. The method of claim 32, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 34. 30. The method of claim 29, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 35. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 35. The method of claim 34, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 36. 31. The method of claim 30, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 37. Hydrophilic polymers include methylcellulose, carboxymethylulose and hydrophilic polymers. A cellulose ether selected from the group consisting of xypropyl methylcellulose. 37. The method of claim 36. 38. 32. The method of claim 31, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 39. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 39. The method of claim 38, wherein the cellulose ether is selected from the group consisting of droxypropyl methylcellulose. 40. The film-forming solution is further mixed with alcohol in a volume of 2 parts alcohol to 1 part water. 17. The method according to claim 16, wherein the content is in a volume ratio. 41. 17. The method of claim 16, wherein the film-forming solution further contains polyethylene glycol in a weight ratio of 1 part polyethylene glycol to 9 parts hydrophilic polymer. 42. (a) a multi-component food product with different vapor pressures; and (b) an edible film-forming hydrophilic polymer layer selected from the group consisting of carbohydrates and proteins; A film consisting of a lipid layer adhered to an aqueous polymer layer with a thickness of 0.035 to 0.100 mm. The lipid layer has a thickness in the range of 1 cm2, and the cellulose ether layer has a thickness in the range of 1 cm2. have a lipid concentration of at least about 0.45 milligrams per liter, the surface of the lipid layer is hydrophobic, and the surface has a high It is possible to maintain a vapor pressure gradient that exists for a considerable period of time, oriented towards food components with lower vapor pressures, thereby preventing moisture transfer between the food components. A food product comprising an edible film that separates the components. 43. Is the lipid containing the lipid layer a group consisting of hydrogenated oils, saturated fatty acids, and edible waxes? 43. The food product of claim 42, which is a semi-solid edible material selected from the following. 44. 44. A food product according to claim 43, wherein the lipid is a saturated fatty acid having 12 to 22 carbon atoms per molecule. 45. 44. The method of claim 43, wherein the lipid is selected from the group consisting of stearic acid, palmitic acid, a stearic-palmitic acid mixture, hydrogenated palm oil, hydrogenated soybean oil, beeswax, and paraffin wax. 46. 43. The food product of claim 42, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 47. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 47. The food product of claim 46, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 48. 44. The food product of claim 43, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 49. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 49. The food product of claim 48, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 50. 45. The food product of claim 44, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 51. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 51. The food product of claim 50, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 52. 46. The food product of claim 45, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether and egg white. 53. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 53. The food product of claim 52, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 54. 47. The food product of claim 46, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ether, and egg white. 55. Hydrophilic polymers include methylcellulose, carboxymethylcellulose and 55. The food product of claim 54, which is a cellulose ether selected from the group consisting of droxypropyl methylcellulose. 56. (a) An edible film having the composition described in claim 1. (b) the edible film is capable of maintaining a water vapor pressure gradient between the separated components over a considerable period of time; separate components with different water vapor pressures by positioning the high vapor pressure component adjacent to the hydrophobic surface of the lipid layer to prevent water transfer from the high vapor pressure component to the low vapor pressure component. Method of preparing food products from. 57. (a) An edible film having the composition set forth in claim 2. (b) the edible film maintains a water vapor pressure gradient between the separated components over a considerable period of time; can prevent moisture migration from high vapor pressure components to low vapor pressure components. A method of preparing a food product from separate components having different water vapor pressures, comprising the step of positioning the high vapor pressure component adjacent to the hydrophobic surface of a lipid layer such that the component has a high vapor pressure. 58. (a) An edible film having the composition described in claim 6. (b) the edible film maintains a water vapor pressure gradient between the separated components over a considerable period of time; can prevent moisture migration from high vapor pressure components to low vapor pressure components. A method of preparing a food product from separate components having different water vapor pressures, comprising the step of positioning the high vapor pressure component adjacent to the hydrophobic surface of a lipid layer such that the component has a high vapor pressure. 59. (a) An edible film having the composition set forth in claim 7. (b) the edible film maintains a water vapor pressure gradient between the separated components over a considerable period of time; can prevent moisture migration from high vapor pressure components to low vapor pressure components. A method of preparing a food product from separate components having different water vapor pressures, comprising the step of positioning the high vapor pressure component adjacent to the hydrophobic surface of a lipid layer such that the component has a high vapor pressure. 60. The film-forming solution is further mixed with alcohol in a volume of 2 parts alcohol to 1 part water. 29. The method according to claim 28, comprising: 61. 29. The method of claim 28, wherein the film-forming solution further contains polyethylene glycol in a weight ratio of 1 part polyethylene glycol to 9 parts hydrophilic polymer.