JPS62126940A - Edible film - Google Patents

Abstract

PURPOSE:To obtain a heat-sealable edible film having excellent strength and heat-resistance, by kneading a compound having a number of hydroxyl groups with a specific natural gum, dissolving the kneaded product in water and forming the solution in the form of a film. CONSTITUTION:(A) 0.2-20pts.wt. of at least one kind of compound having a number of hydroxyl groups and selected from polyhydric alcohols (e.g. glyderol), sugar alcohols (e.g. sorbitol), monosaccharides (e.g. glucose), disaccharides (e.g. sucrose) and oligo-saccharides is homogeneously kneaded with (B) 1pt.wt. of at least one kind of natural gum selected from alginic acid (sodium salt), agar, carrageenan, locust bean gum, guar gum, chitin and pullullan and, if necessary, (C) a protein. The kneaded product is dissolved in water at a concentration of 60-90% and the solution is formed in the form of a film and dried to obtain an edible film of 1-1,000mu thick.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to an edible film, and more specifically, the present invention relates to an edible film that can be used to package various foods, which can be eaten as is without affecting the texture, and which adds value to the food. The present invention relates to an edible film that has a wide range of uses, such as increasing sales and improving distribution. Some of the films of the present invention are soluble in water, some are heat-sealable, and they do not dissolve in cold water but dissolve in hot water, and all of them can be eaten as they are.

[Conventional technology]

Conventionally, edible films include starch-based and gelatin-based films, but they all lack sufficient strength, and those that use special proteins made from yeast with nucleic acids and cell membranes removed, cyclodextrin, etc. are expensive. However, there was no corresponding improvement in water resistance or strength.

Natural gums have also been used as thickeners, gelling agents, water retention agents, stabilizers, dispersants, emulsifiers, binders, etc. in aqueous systems, ie, aqueous solutions. On the other hand, compounds with a large number of hydroxyl groups such as polyhydric alcohols, sugar alcohols, monosaccharides, pentasaccharides and oligosaccharides are also used merely as additives such as sweeteners, humectants, softeners, plasticizers, etc. It has never been thought of as a system that reacts with the like.

(Problems to be Solved by the Invention) The present invention provides scales for producing a film with a dense three-dimensional structure by reacting natural gums in a system of compounds having a large number of hydroxyl groups, and the film. was completed after discovering that it has special properties such as sufficient strength, heat resistance, and heat sealability.

[Means of problem solving]

In the present invention, alginic acid, sodium alginate, agar,
A product obtained by homogeneously kneading at least one natural gum selected from carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, pectin, and xanthan gum in the presence or absence of protein is mixed with water. It is characterized by being melted, formed into a film, and dried.

The natural gums according to the present invention include alginic acid, which is a polysaccharide present between the cells of brown algae and can be hydrolyzed to yield guluronic acid and mannuronic acid, alginate sodium salt, alginate propylene glycol ester, agar, and red algae. carrageenan, which is a polysaccharide that exists between the cells of the human body and which can be hydrolyzed to yield D-galactose and D-galactose sulfate; a polysaccharide contained in the seeds of leguminous plants such as locust bean and carob. Locust bean gum, whose main component is galactomannan; Guar gum, which is a polysaccharide contained in the seeds of the legume guar, which yields galactose and mannose through hydrolysis; and tamarindus, a legume.・Indica (Tamari
A polysaccharide contained in the seeds of tamarind seeds, which can be obtained by hydrolysis to glucose, xylose, and galactose, and a polysaccharide which is a cell constituent of fruits, vegetables, etc., and which can be obtained by hydrolysis. Pectin from which galacturonic acid is obtained is derived from the microorganism Xanthomonas campestris (Xantt
Xanthan gum, which is a polysaccharide produced by Homonas campestris) during the fermentation of glucose, etc., as well as pullulan, cellulose, cyclodextrin, starch, etc., can also be used.

Polyhydric alcohols according to the present invention include propylene glycol, glycerin, and the like. Examples of the sugar alcohol include sorbitol, mannitol, maltitol, xylitol, reduced starch saccharide, and the like. Glucose, fructose, galactose, xylose, etc. are used as monosaccharides. As a pentasaccharide, sucrose,
Maltose, lactose, etc. are used. Oligosaccharides are the products of decomposition of starches from sweet potatoes, potatoes, corn, etc. by enzymes, acids, etc., and include pentasaccharides, trisaccharides,
Contains tetra#Ms, pentasaccharides, hexasaccharides, etc.

Examples of proteins include soybean protein, wheat protein, milk protein, egg white, collagen, collagen decomposition products, and microbial protein. In general, films obtained by using proteins in place of a portion of natural gums have high heat resistance and can be heat-sealed, and can be dissolved in warm water and eaten without discomfort.

The present invention is characterized in that it is carried out in a system consisting of at least one selected from these polyhydric alcohols, sugar alcohols, monosaccharides, pentasaccharides, and oligosaccharides. In these systems, those in liquid form are used as is or slightly diluted, and those in powder form are used as a 60-90% aqueous solution, preferably 70-80% water/8 liquid. The blending ratio of natural gums in which glucomannan or glucomannan and other polysaccharides are kneaded and at least one compound selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides is as follows: 0.2 to 20 parts by weight, preferably 0.5 parts by weight of these compounds per 1 part by weight of natural gums.
~15 parts by weight.

The compound obtained by kneading the above raw materials is generally a somewhat moist powder. A solution obtained by dissolving this in water is a viscous solution, which has the property of irreversibly solidifying when left at room temperature, frozen, refrigerated, or heated. Moreover, the physical properties of the obtained coagulated material, particularly strength, heat resistance, and water melting temperature, can be adjusted by combining the raw materials used. An edible film is obtained by molding this viscous solution into a coagulated body having an arbitrary thickness of 1 to 1000 μm using a known method such as wet casting, freeze-drying, or extrusion. Furthermore, some of these films are heat resistant and edible films that can be heat sealed. Alternatively, the product may be applied or sprayed onto foods as an aqueous solution and dried to form a film.

[Effect]

Natural gums have a complex structure with various reactive groups and side chains, so many hydroxyl groups react in a system with a high concentration, forming a complex matrix, and when proteins are involved, synergistic effects occur. It is thought that this accelerates the reaction and forms more complex compounds. By adding water here, the three-dimensional structure is further developed and an irreversible coagulation is formed, resulting in the formation of a unique film.

[Example 1] 95 parts by weight of water was added to 5 parts by weight of a product obtained by kneading 10 parts by weight of locust bean gum and 10 parts by weight of glycerin at room temperature to obtain a viscous aqueous solution.

This solution was applied to a peeled apple and dried at 50° C. for 30 minutes to obtain an apple wrapped in an edible film.

This apple and a peeled apple that was not packaged were stored at 15° C. for 24 hours and their appearance was compared. Apples coated with an edible film had less water evaporation from the surface and less oxidation than apples that were not coated, and were glossy, had less discoloration on the surface, and were eaten as they were without removing the film, and had a superior texture. was.

[Example 2] 0.03 parts by weight of propyl gallate to 5 parts by weight of the product of Example 1
A peeled apple was coated in the same manner as in Example 1 using an aqueous solution prepared by mixing parts by weight and 95 parts by weight of water. When the apples were stored together with peeled and uncoated apples at 15° C. for 48 hours and compared, the same results as in Example 1 were obtained.

(Examples 3 to 10) Products of Examples 3 to 10 were obtained by kneading the raw materials at room temperature in the blending ratios shown in Table 1. An aqueous solution prepared by mixing 5 parts by weight of each of these products with 95 parts by weight of water was used to form a film by a wet casting method to obtain a transparent edible film with a thickness of 20 to 30 μm. Examples 3 to 6 are films that are water-soluble at room temperature, and Examples 7 to 10 are water-resistant films that can be dissolved in water at 60 to 70°C or higher and can be heat-sealed. Therefore, the food contents could be packaged using an automatic bag-forming and filling machine, and could be heated and melted to be eaten without opening the package.

Table 1 (Units are parts by weight) [Effects] The edible film according to the present invention is transparent and can be used to package various foods.
It is possible to keep the food fresh by dividing it into small portions, and by heat-sealing it into packaging bags and heating or boiling the bag, the food inside can be eaten as is without opening the bag.

Patent Applicant Unicoroid Co., Ltd. Agent Patent Attorney Sada Suzuki Procedural Amendment February 8, 1985 Director General of the Patent Office Michibe Uga 1, Indication of Case 1985 Patent Application No. 267276 2, Invention Name: Edible Film 3, Relationship with the person making the amendment Patent applicant address: 1-7-8 Sakurayama, Zushi City, Kanagawa Prefecture Name: Unicoroid Co., Ltd. 4, Agent ■150 Address: 29-31 Sakuragaoka-cho, Shibuya-ku, Tokyo No. 5, Date of notice of reasons for refusal: Voluntary action 6, Subject of amendment Scope of claims in the description and 7, Contents of amendment (1) The scope of claims is corrected as shown in the attached sheet.

(2) Specification, page 4, line 1, “xanthan gum” and “
Insert "chitin, pullulan" between "kara".

(3) Same, page 5, line 8, “pectin” is “pectin”
Correct to.

(4) Same, page 5, 12.13 is corrected astronomically.
``Chitin, which is a type of mucopolymer, pullulan, which has a structure in which α-1,6-bonds of maltotriose are repeated, and cellulose, cyclodextrin, starch, etc. can also be used. Page 6, lines 18-20, “In this...
...Knead. " is corrected to "Natural gum or natural gum and protein are kneaded into this."

Amended Claims (1) Alginic acid, sodium alginate, agar, calachitin, and locust bean gum in a system consisting of at least one selected from polyhydric alcohols, sugar alcohols, IIi saccharides, and oligosaccharides. , guar gum,
Tamarind seeds, pectin, xanthan gum,
An edible film obtained by uniformly kneading at least one natural gum selected from the group consisting of quince and pruno, dissolving the product in water, forming the product into a film, and drying it.

(2) A system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, and oligosaccharides, including alginic acid, sodium alginate, agar, carachitin, locust bean gum, guar gum, and tamarind seeds. sugars, pectin, xanthan gum, chitin,
An edible film obtained by uniformly kneading at least one natural gum selected from Pruno and protein, dissolving the product in water, shaping the product into a film, and drying it.

Claims (2)

[Claims] (1) In a system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides, alginic acid, sodium alginate, agar, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide An edible film obtained by uniformly kneading at least one natural gum selected from sugars, pectin, and xanthan gum, dissolving the product in water, shaping the product into a film, and drying it. (2) In a system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides, alginic acid, sodium alginate, agar, carrageenan, locust bean gum, guar gum, and tamarind seed polysaccharides An edible film obtained by uniformly kneading at least one natural gum selected from saccharides, pectin, and xanthan gum and protein, dissolving the product in water, forming the product into a film, and drying it.