JPS63216439A - Production of sheetlike food - Google Patents

Abstract

PURPOSE:To obtain a sheetlike food capable of sufficiently holding film proper ties even with a low moisture content, excellent preservation quality and processability, by blending a specific film-forming agent with a food raw mate rial in the form of fibers or small pieces. CONSTITUTION:A film-forming agent constituted of (A) a low-molecular film- forming base containing at least fructose and (B) a high polymer film-forming assistant, such as pectin, is brought into contact or blended with a food raw material in the form of fibers or small pieces to form a sheet. The preservation quality of the sheet is enhanced by humectant and antioxidant action of the fructose and peeling in production is promoted by preventing action of the high polymer film-forming assistant on sticking to the sheet surface to prevent mutual sticking between sheets.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a sheet-shaped food product using seaweed, vegetables, and other wild and sea foods as raw materials, and more specifically, The present invention relates to a method for producing a sheet-like food product, in which a food material made of fibrous or small pieces of mountain and sea food is imparted with film properties and retained even under low moisture conditions.

[Conventional technology]

``Dried seaweed'' has conventionally been known as a sheet-shaped food made from wild foods such as fish and vegetables. Each type of dried seaweed has its own unique taste, such as ``pariso, with the aroma of the ocean and melts in your mouth.'' It is an excellent food that can be used in a wide variety of ways when cooked.

Therefore, today, not only the traditional foods mentioned above, but also various seaweeds, vegetables, and other wild foods are made into sheet foods, so that they can be eaten by a wide range of consumers and not just as cooking ingredients. Attempts have been made to make ``Kerebushi sheets'', which are made by making ``Kezuribushi'' into sheets and can be eaten in the same way as dried seaweed; ````Sheets made by mixing ground fish meat with vegetable protein, etc.'' Fish protein sheet formed into a sheet and made to be eaten as a delicacy;■ Soybean protein sheet made by uniformly mixing soybean protein, edible oil and water and formed into a sheet and made to be eaten in the same way as dried seaweed;■ Seaweed sheets and the like have been proposed in which wakame seaweed in the form of fibers, thin layers, or small pieces is made into a sheet and seasoned in the same way as seaweed so that it can be eaten.

These sheet-shaped foods can be expected to expand the range of processing of the respective foodstuffs and increase their consumption.

However, these sheet foods are produced under low moisture conditions (e.g.
Because the film properties are weak under conditions of less than 10% moisture, etc., it cannot be said to be as well received by consumers as traditional sheet foods such as dried seaweed. However, although sorbit can impart film properties, it has a strong sweet taste, which limits its applicability as a food ingredient.In addition, it has the following problems: There's a problem. That is, (1) It is difficult to dry, so it takes a lot of time to produce sheet foods.

■ Because it has a strong sweet taste, it is difficult to add flavor to food.

■ In winter when the humidity is below 50%, the sheet loses its moisture retaining properties and cracks occur, and during the rainy season and summer when the humidity is above 80%, the sheet rapidly absorbs water.
The quality of the ingredients changes and the product value deteriorates. Also,
The distortion of the sheet that occurs in response to temperature changes in the four lis causes cracks.

However, sheet foods can be combined with other ingredients, and there is no need to select the shape or part, so the yield is 10% higher.
Since it is close to 0%, it has the advantages of high utilization efficiency as a food ingredient, easy coloring, and ease of cooking. In addition, although these sheet foods contain mineral components such as calcium and other active ingredients, there are no cooking methods or uses for them, so consumption is limited by seaweed, casino, and other foods. It has the advantage of making it easier to consume brown metals, etc.

Therefore, in view of the above points, the present inventors, in order to further study the new sheet-shaped food as described above,
While producing and studying sheet foods using various food raw materials, they discovered that sheet foods with excellent film properties could be obtained using carrots as a food raw material. That is, carrots are used as a food ingredient, sliced so as to leave the fibrous part intact, dried and crushed, adjusted to an appropriate size, and used as a highly viscous glue.
Using a glue obtained by mixing a mixture of starch and xanthan gum with water, a low-viscosity glue is obtained by lowering the mixing ratio of the α-starch and xanthan gum mixture in the cough high-viscosity glue. After applying high viscosity glue on the board, spray the crushed carrot pieces on the board, apply low viscosity glue on the surface, and
After treating with warm air at 0 to 60°C to form a film on the surface, drying was performed to obtain a carrot sheet.

This carrot sheet had excellent film properties, had properties similar to dried seaweed, and had almost no cracks or unevenness. A sensory test was conducted by 20 panelists, and 18 panelists agreed that although it smelled like carrots, it could be eaten in the same way as dried seaweed.

By the way, vegetable sheets were obtained using the same method for other vegetables (gyutsutomu, sunny lettuce, green pepper, etc.), but the vegetable sheets were inferior to the aforementioned carrot sheet in terms of film properties, and were not evaluated in the sensory test. It was also found that, like dried seaweed, it is difficult to eat.

Therefore, in view of the above-mentioned points, the present inventor first developed a "moisturizing agent containing ginseng ingredients" which is also a raw material for ginseng sheets.
(hereinafter referred to as carrot juice) is effective as a moisturizing agent for foods, and we have also developed and proposed a method for manufacturing sheet foods using this (see Japanese Patent Application No. 212905/1982).
According to this production method, it is possible to provide a sheet-like food that sufficiently retains film properties even under low moisture conditions,
Therefore, it has the advantage that the uses and cooking uses of various vegetables can be expanded.

[Problem that the invention seeks to solve]

However, the use of "carrot juice" to impart film properties to sheet-shaped foods has the problem of not being desirable in terms of cost and quality stability in the production of sheet-shaped foods. be.

In other words, "carrot juice" is usually made by blanching carrots in boiling water to remove color and deodorization, then cooling them, adding water to grind them, and then filtering them to obtain a filtrate. Furthermore, after freezing the filtrate, it is thawed, an adsorbent such as activated carbon is added, it is heated, filtered, and then frozen and thawed again. Therefore, there is a risk that manufacturing costs will increase, and there are problems in terms of storage and the like.

The present invention was created in response to the above points, and
The aim is to maintain sufficient film properties even under low moisture conditions, to have excellent preservability and processability, and to be easily obtained without using "carrot juice" which imparts film properties to sheet foods. An object of the present invention is to provide a method for producing a sheet-shaped food product.

[Means for solving problems]

Therefore, in order to achieve the above object, the present inventor investigated the reason why the carrot juice itself imparts film properties to the sheet-shaped food by conducting various studies on the carrot sheet and carrot juice. .

That is, first, the present inventor studied and investigated the components of "carrot juice" that imparts film properties to sheet foods, and found that its main components and trace components are comprised of the following components.

By the way, these ingredients have already been recognized to have the following effects.

・Sucrose: Improving effect on starch dough ・Fructose: Improving effect on starch dough, improving aroma, health drink ・Glucose: Improving effect on starch dough ・Pectin: Improving effect on starch dough, health Beverages/P-
Pantetinic acid/S-disulfide...prevents diarrhea (bihissufactor) Among the ingredients mentioned above, such as sucrose and fructose, which ingredient gives the sheet-like food a "film quality", in other words, it improves the moisturizing properties. We investigated whether the Therefore, we created agar sheets for each of the main components and trace components of pectin that form these "carrot juices," and improved the extensibility, elasticity, and bending properties of the sheets, which are considered to be factors that impart film properties to sheet foods. Tests were conducted to determine the presence or absence of adhesive properties, as well as the adhesion and moisture retention properties of the sheet surface, which are considered to be incidental factors. That is, these components (fructose,
A component of sucrose, glucose, pectin) 0-4g and agar 2
g with 100 g of water, poured into a mold, cooled to form an agar gel, released from the mold, placed on a Teflon plate, and dried with hot air to form an agar sheet with a thickness of 100 to 200 μm. We conducted tests on what we had created. Also,
Similar tests were also conducted on maltose and sorbitol, which is known to impart moisturizing properties.

The results are shown in the table below.

- Regarding the extensibility of the sheet - Here, ◯ indicates that extensibility was observed immediately after the sheet was prepared, and × indicates that extensibility was insufficient.

From the above results, glucose, which is the main component of carrot juice,
For fructose and sucrose, the ratio of sugar to 2% agar gel is 1 to 1.
In the case of 4%, the same extensibility as carrot juice was observed in both cases. Therefore, it has been found that glucose, fructose, and sucrose all play a role in the extensibility of carrot juice. In addition, similar extensibility was observed for sorbitol, although maltose was slightly inferior.

It was also found that pectin, a trace component of carrot juice, did not contribute to imparting extensibility.

-Regarding the elasticity of the sheet- Here, ◯ indicates that elasticity was observed immediately after the sheet was prepared, and × indicates that elasticity was insufficient.

From the above results, glucose, which is the main component of carrot juice,
Fructose and sucrose are mixed at a ratio of 2 to 2% agar gel.
In the case of ~4%, elasticity similar to that of carrot juice could be observed in both cases. Therefore, it was found that glucose, fructose, and sucrose all play a role in the elasticity of carrot juice. Similar results were also obtained for sorbitol.

Regarding the flexibility of a sheet - (Area that does not crack even when folded) Here, ○ indicates that flexibility was observed immediately after the sheet was created, and × indicates that flexibility was insufficient (cracked). .

From the above results, glucose, which is the main component of carrot juice,
The ratio of fructose and sucrose to 2% agar gel is 2~
Flexibility was observed in all cases of 4% (all percentages for glucose and fructose). Therefore, it was confirmed that glucose, fructose, and sucrose all play a role in the flexibility of carrot juice. In addition, in the case of 0%, the properties of agar gel as a binder appear, so naturally flexibility is observed. Similar results were also obtained for sorbitol.

Regarding the adhesion of the sheet surface - Here, + indicates that the sheet is in a state where adhesion is likely to occur immediately after preparation, and therefore adhesion prevention treatment with starch is required, and - indicates that such an adhesion prevention treatment is not necessary.

From the above results, sucrose and pectin were found to have the same anti-adhesion properties on the sheet surface as carrot juice. In other words, it was found that the sheets obtained using agar as a binder did not stick to the sheets by hand even if they were not treated with starch, similar to the case with carrot juice. In addition, Sorbit is
Similar to glucose and fructose, no anti-adhesion effect was observed. Therefore, it was found that only sucrose and pectin have the anti-adhesion effect of carrot juice. Furthermore, maltose as a trisaccharide was similar to sucrose.

- Regarding the moisturizing properties of the sheet - Here, ++ indicates that the effect as a humectant (moisturizing effect) is significant, + indicates that the moisturizing effect is observed, and ++ indicates that the moisturizing effect is slightly observed. , - indicate cases where it is not permitted.

From the above results, it was confirmed that the sheet containing 4% fructose did not crack and had the same moisturizing effect as carrot juice. Therefore, it was recognized that the fructose in carrot juice imparts moisturizing properties to sheet foods. Incidentally, although sorbit was found to have sufficient moisture retention properties, it was found to have a drawback in that white crystals were deposited on the sheet surface. From this, it can be recognized that fructose is necessary to impart moisturizing properties.

Regarding changes in flexibility of a sheet - (Detection of changes in flexibility 10 days or more after sheet creation) Here, ○ indicates that flexibility was observed in the sheet,
× indicates that flexibility is insufficient (cracked), and arrows indicate the passage of time.

From the above results, for glucose and sucrose, although flexibility was observed after the sheets were prepared, cracks were observed in the sheets after 10 days had passed. On the other hand, when the amount of fructose used was 0.5 to 1%, cracking was observed over time, but when the amount of fructose used was 2 to 4%, carrots were broken immediately after sheet creation and after 10 days. Similar to juice, no change in flexibility was observed.

Furthermore, no change in flexibility was observed for sorbitol. Therefore, it was found that fructose is responsible for the flexibility in carrot juice.

From this, the moisturizing effect is Sorvit〉Fructose≧Carrot juice〉 Glucose〉sucrose〉maltose It was found that the following order was accepted.

Therefore, after examining the experimental results described above, the following points became clear. That is, (1) Carrot juice has the physical properties of a mixed sugar of glucose, fructose, and sucrose.

■ Sheet extensibility can be achieved by contacting and mixing 1% or more of glucose, fructose, or sucrose with agar gel (polymer film base) ■ Sheet elasticity requires 2% or more of any one of glucose, fructose, and sucrose based on the agar gel.

■ The flexibility of the sheet differs depending on the sugar.

■ The point at which it breaks when bent is that glucose and fructose are
It should be less than 0.25% relative to the agar gel.

■ Fructose is effective in moisturizing properties.

Based on the above investigation results, the present inventors have discovered that the component forming the skeleton of "carrot juice" that imparts film properties to sheet foods is a mixed sugar of glucose, fructose, and sucrose. However, it is not clear whether all of the mixed sugars of glucose, fructose, and sucrose impart film properties to sheet foods, so the inventors conducted further research and discovered the following.

In other words, the ingredients that make up the backbone of "carrot juice" can be obtained by creating various blending patterns using 2% agar gel as a food binder and drying the blending ratio of glucose, fructose, and sucrose. By studying each type of agar sheet, they were able to create a film-like agent for sheet foods that has the same effect as ``carrot juice.'' What about glucose, fructose, and sucrose? A blending pattern of Rfm and a mixed sugar of monoglucose, fructose, and sucrose showing the results of a sensory test on agar sheets based on the blending pattern.The sweetness level (in terms of sucrose) in the above blending pattern is Type I. ...3, ■type...3.1. Type III...3
．． 1. Type ■...4.1.

We then compared each of the above blending patterns with "carrot juice" and came to the following conclusion.

However, in the above-mentioned types, no product with characteristics corresponding to "carrot juice" was observed. just,
It was observed that the composition containing pectin had the characteristics of "carrot juice". In other words! In the case of ~■ type composition, it was recognized that it was slightly inferior to "carrot juice" (slightly soft and slightly sticky). Therefore, as a result of considering other blending patterns, a composition having properties similar to "carrot juice" was obtained.

■Type: A type consisting of a mixture of fructose and pectin.

■Type: This is a type consisting of a configuration in which the above-mentioned ■type and ■type are added.

■Type: ■Type consisting of X (3/3.5).

■Type: This is a type obtained by appropriately blending pectin with type ■.

The above-mentioned types (■) and (2) were found to be slightly softer and slightly more sticky than "carrot juice", but had the same degree of brittleness, and were found to have very similar properties. In addition, type ■ and type ■, which are obtained by mixing ``sugars such as fructose and pectin,'' are found to have a sheet adhesion prevention effect, and are similar to ``carrot juice'' in sensory tests. It was recognized that it has certain properties.

The method for producing a sheet food according to the present invention is basically based on a V-shaped blending pattern.

That is, the method for producing a sheet-like food product of the present invention as a means for achieving the above-mentioned object comprises adding a low-molecular film base (material) containing at least fructose and pectin to a fibrous or small piece food material. It consists of a structure obtained by forming a sheet by contacting or mixing a film-forming agent containing a polymeric film-forming aid (material) such as.

Here, in the above configuration, the low molecular weight film-forming base is usually made of a mixture of fructose and sorbitol, or a mixture of fructose, glucose, and sucrose. In addition, the contact between the food raw material and the film-forming agent is achieved by forming a film or sheet-shaped fixing glue layer using a fixing glue containing the film-forming agent as a component, and disposing the food raw material on the fixing glue layer. This is done by forming a food layer, and then forming a moisturizing glue layer made of a low-molecular film-forming base containing fructose on the food layer, drying this, and then forming a film on the front and back surfaces, if necessary. A film-forming adhesive layer containing the agent as a component is formed. Examples of polymeric film-forming aids include polymeric film-forming agents having jelly-forming ability, such as starch, konjac, agar, carrageenan, farcelan, alginic acid, pectin, guar gum, tamarind, locust bean gum, gum arabic, and gum tragacanth. One or a mixture of dextran, pullulan, curdlan, xanthan gum, gelatin, etc. is used, and among these, starch with good jelly-forming ability, agar, pectin, pullulan, xanthan gum, gelatin, carrageenan, and furcelan are preferred. In addition, when mixing multiple types, it is preferable to mix those with different functional groups, but the same types may be used.

[Effect]

It has also been found that the method for producing a sheet-like food product of the present invention based on the above-described configuration has the following effects. That is, (1) Fructose contributes to the shelf life of the sheet (prevents cracking and crystal precipitation) through its moisturizing and anti-aging effects. Furthermore, when it is obtained by mixing with other sugars (glucose, sugar cane), a combined body effect is observed due to the combination of these.

■ The aroma due to fructose is improved. That is, since fructose has high chemical reactivity with protein, it acts to improve its flavor.

■ The sheet surface adhesion prevention effect of the polymeric film-forming aids such as pectin and gelatin promotes peeling during production and also acts to prevent sheets from sticking to each other during storage.

As described above, the method for producing sheet food of the present invention is as follows:
It was created by focusing on the fact that ``fructose and pectin'', which are the components of ``carrot juice'' that impart film properties to ``sheet-shaped foods'', have the same effect as the film properties imparting agent using ``carrot juice''. This invention is characterized in that a mixture of at least "fructose" and "polymer film-forming aid such as pectin or gelatin" is brought into contact with or mixed with the food raw material.

〔Example〕

Examples of the method for producing a sheet-shaped food product of the present invention will be described below.

Here, FIG. 1 is an enlarged sectional view of a sheet food using the method for producing a sheet food of the present invention, and FIG. 2 is an apparatus for carrying out the method for producing a sheet food of the present invention. FIG.

The sheet-shaped food obtained by the sheet-shaped food production method of this example is a rice gluten sheet obtained by a film forming method using rice gluten as a food raw material.

This rice bran sheet has a structure as shown in FIG. 1 in an enlarged cross section. That is, the rice cake layer (foodstuff layer) formed on the upper surface of the fixing glue layer 1 whose main composition is starch.
an inner sheet part 4 on which a moisturizing glue layer 3 is applied, etc. on the upper surface of 2;
It has a structure in which an agar layer 5.6 containing agar as one component is formed on the front and back surfaces of the plate. Then, the fixing glue forming the fixing glue layer 1, the moisturizing glue forming the moisturizing glue layer 3, and the agar layer 5.6
The film forming agent for sheet foods of the present invention is used in the agar layer forming the sheet food.

That is, the fixed adhesive layer 1 forming the inner sheet portion 4 has an α
・Polymer film-forming base mixed at a ratio of 4 g of xanthan gum to 10 g of starch, and the polymer film-forming base 1
．． A low-molecular film-forming base made of fructose that has gone through a purification process, blended at a ratio of 1 g to 4 g, and a film-forming aid made of pectin obtained from apples of 0.05 to 0.1
A mixture obtained by dissolving about 100g of water in 100g of water is used.

In addition, the rice cake layer (foodstuff layer) 2 is made by dehydrating the muscle fibers obtained by bleaching salt dew with water, desalting it, and then kneading it and continuing to expose it to water. After drying, the muscle fibers are further massaged and this process is repeated to make rice cake.
s Pa5s ) is used.

The moisturizing glue layer 3 consists of a polymeric film-forming base consisting of 2 g of xanthan gum, a low-molecular film-forming base consisting of 10 g of TJI after a purification process, and 0.05 g of a polymeric film-forming aid such as pectin or gelatin.゜1g and 100g of water
I use the one obtained by dissolving it in

The agar layer 5.6 formed on the front and back surfaces of the inner sheet portion 4 uses agar as a polymeric film-forming base, and 3g of a low-molecular film-forming base made of fructose is added to 2g of the polymeric film-forming base. 4 g and 1.2 g to 1.6 g of a polymeric film forming aid consisting of pectin are dissolved in 100 g of water. However, the combination of the polymer film-forming base, the low-molecular film-forming base, and the polymer film-forming aid is not limited to this, and other combinations may be used.

More specifically, the method for manufacturing the rice cake sheet of this embodiment includes providing a fixing glue supply section 12 at one end of the belt conveyor 11 shown in FIG. A knife coater 13 for adjusting cloth thickness is provided,
Furthermore, the sheet-like food product is manufactured using a sheet-like food manufacturing apparatus that is equipped with a food material supply section 14 and a drying chamber 15 in the direction of movement of the sheet-like food product.

To explain this, first, the glue supply unit 12 supplies glue onto the belt 11, and the knife coater 13 installed in the direction of movement of the belt 11 adjusts the amount of glue applied to the surface of the belt 11. Next, strips of rice gluten adjusted by the food supply unit 14 are dropped onto the surface of the applied glue and fixed on the layer, and the bell 11 is vibrated at a constant cycle to remove excess rice gluten as a cleaner. In step 16, the rice gluten is sucked up and the rice gluten is evenly deposited on the tank.

Next, after lightly leveling the adhering rice gluten with a pressing roller 17 located in the direction of travel, drying is carried out in a drying room 15 using hot air at 50° C. for about 2 minutes, although drying conditions vary depending on the season. Drying treatment (1
At this point, care must be taken as excessive drying may cause cracks in the sheet, and insufficient drying may affect the releasability of the sheet from the bell) 11.

Subsequently, the spray 18 disposed in the traveling direction of the belt 11 sprays the moisturizing paste onto the rice cakes on the belt 11. Here, the amount of spraying is adjusted to be 3 to 4 times the amount of wheat gluten. In addition, after applying the agar solution to the surface of the inner sheet portion 4, drying treatment (secondary drying) is performed in a drying room 9 with warm air at 70° C. for about 3 minutes so that the moisture content is about 10%. ) Then, one end of the sheet is peeled off from the belt 11 by applying force with a scraper, and after being wound up on the roll 20 arranged at the other end of the belt 1, 19csX21
cm size, and further dried with hot air at 80 to 90°C for about 3 minutes, left to cool, and then the back side of the inner sheet part 4 was also treated in the same way as the front side. , a rice flour sheet with a moisture content of around 6% is obtained.

The rice gluten sheets obtained by the above manufacturing method have film properties comparable to dried seaweed, and each sheet weighs approximately 5 g. All panelists agreed that it can be eaten with the same texture as dried seaweed, ``hydrating with saliva and melting in the mouth.''

In addition, when far infrared rays were used as the drying process, only the moisture was removed, the pigment was retained, and the odor became mellow. This is an effect that could not be obtained by other drying methods, and it is thought that the far infrared rays brought about a change in odor.

Next, we will use not only fructose as a low molecular film base.
The results of obtaining a sheet similar to the above-mentioned example using a mixed sugar mixture of glucose and sucrose, which are the main components of carrot juice, will be described.

(1) Sheet using a mixture of fructose, glucose, and sucrose (mixture of monosaccharide and low w!I) as a low-molecular film base: Same as sheet produced using carrot juice sheets were obtained, and the sweetness levels were also approximately the same. This sheet, like dried seaweed, could be used satisfactorily as a sheet for cooked rice. (2) A mixture of fructose and sucrose (a mixture of monosaccharides and minor I! )...This sheet has a strong sweetness from fructose, so it has a stronger sweetness than sheets made using carrot juice (1.4 times that of carrot juice), so it is not recommended as a sheet for rice. This was not preferable and could be used satisfactorily as a sheet for confectionery, fruits, etc.

(3) As a low-molecular film base, a mixture of fructose, sorbitol, maltose, and glucose (monosaccharides and
1! A sheet using a mixture of
Because it uses sorbitol and maltose without using sucrose, it is less sweet than sheets made using carrot juice (approximately 0.6 times that of carrot juice), so it has flavors such as Yamagon, perilla, and Seihan. It could be used satisfactorily as a sheet for vegetables, etc.

(4) A sheet using a mixture of fructose and glucose (a mixture of monosaccharides and monosaccharides) as a low-molecular film base: This sheet also had flexibility. However, a larger amount (0.8 to 1.6%) of pectin was required than in the examples described above.

(5) A sheet using fructose, a natural product, as a low-molecular film base ■ A sheet using honey, which is known to contain fructose, has the same sweetness as a sheet using carrot juice. Met.

In the case of this sheet, a sheet suitable for use as a health food sheet was obtained due to the ingredients contained in honey.

■ The sheet made with Boots, which is known to contain fructose, had a stronger sweet taste than the sheet made with carrot juice.

In the case of this sheet, a sheet suitable for use as a health food sheet was obtained due to the ingredients (minerals) contained in the boot.

The sheet-shaped foods of the above-mentioned examples all contain a mixture of fructose and pectin as ingredients, and their moisturizing effect is fully demonstrated, compared to the sheet-shaped foods using only sorbitol as a humectant (comparison sheet). , the following was excellent. That is, (1) The sheet of this example could be seasoned more easily than the comparative sheet. This is thought to be due to the difference in sweetness relative to moisturizing ability.

■ The example sheet was able to maintain its film properties throughout the year, while the comparative sheet maintained its film properties under five winter conditions.
Cracks occurred and the film properties disappeared.

From this result, the sheet-like food material of this example that uses a mixture of fructose, glucose, and Sorbitol W (sorbitol, maltose) has less (and moisture-retaining) content compared to the sheet-like food material that uses only Sorbitol 7) as a moisturizing material. superior in terms of sex,
It was confirmed in f11 that the film properties could be maintained even during drying and that the film had excellent storage stability. In addition, the sheet food can of course be used in the same way as dried seaweed, and can also be used with ingredients other than the above-mentioned rice gluten, such as tese powder, and can also be used as an ingredient in crepes, delicacies, spring roll-style wrappings, decorative raisins, etc. It could also be used as a decoration material for sandwiches, hot dogs, tempura, ochazuke, and a wide variety of other ingredients.

In addition, in the above-mentioned example, "pectin" was used as a polymeric film-forming aid, and its effect was confirmed, but other polymeric film-forming aids such as gelatin or gelatin decomposition products may also be used. The same effect was confirmed using .

That is, in the above-mentioned example, the rice cake sheet was created using "gelatin" instead of "pectin". And, like the above-mentioned example using "pectin" as a polymeric film-forming aid, this rice flour sheet has film properties comparable to dried seaweed, and each sheet weighs about 5 g. When this was subjected to a sensory test by 20 panelists, all of the panelists agreed that it can be eaten with a texture that ``hydrates with saliva and melts in the mouth,'' just like dried seaweed. Admitted.

Similar results were also obtained with other polymeric film-forming aids such as gelatin decomposition products.

From this, the polymeric film-forming aid is not limited to "pectin," which is a component of carrot juice.
It was confirmed that gelatin, decomposed products of gelatin, starch, pullulan, xanthan gum, carrageenan, farcelan, and other polymeric film-forming agents can be similarly used.

It should be noted that the present invention is not limited to the above-mentioned embodiments, but it is clear that modifications can be made without changing the gist of the present invention.

〔Effect of the invention〕

As is clear from the above description, according to the method for producing a sheet food of the present invention, it is possible to impart film properties without relying solely on Sorbi 7), and vegetables that can be eaten in the same way as dried seaweed, The present invention has the advantage of being able to provide sheet-shaped foods using seaweed, fish meat, etc. as raw materials.

Furthermore, according to the method for producing sheet foods of the present invention, by using "fructose" and "polymer film-forming aids such as pectin and gelatin," fructose can impart moisturizing properties under low humidity conditions, and Under high humidity conditions, the polymeric film-forming aid can provide a surface adhesion prevention effect, and the fructose has an anti-aging effect and the polymeric film-forming aid has a flexibility imparting effect. As a typical “
It has the effect of providing a sheet-shaped food that has better preservability than dried seaweed and has excellent processing suitability.

Furthermore, according to the method for producing a sheet-shaped food product of the present invention, "
There is no need to use "carrot juice" (it uses a predetermined combination of a low-molecular film-forming base containing at least fructose and a polymer film-forming aid such as pectin and gelatin, and does not require the use of other raw materials. Since it can be used, the production cost can be reduced and sheet-shaped foods with stable quality can be provided.

Therefore, according to the method for producing sheet-shaped foods of the present invention, it is possible to effectively utilize various food materials that have conventionally been discarded or wasted due to their limited use and cooking purposes. This has the effect of providing food that can be easily prepared.

[Brief explanation of the drawing]

FIG. 1 is an enlarged cross-sectional view of a sheet food produced using the sheet food production method of the present invention, and FIG. 2 is a configuration diagram of an apparatus for carrying out the sheet food production method of the present invention. It is. 1...Fixed glue layer, 2...Food layer, 3...Moisturizing glue layer, 4...Inner sheet part, 5.6...Agar layer

Claims (4)

[Claims] (1) A sheet is formed by contacting or mixing a film-forming agent containing a low-molecular film-forming base containing at least fructose and a polymeric film-forming aid such as pectin with a food raw material in the form of fibers or small pieces. 1. A method for producing a sheet-like food product, characterized in that it is obtained by forming a sheet-like food product. (2) The method for producing a sheet-shaped food according to claim 1, wherein the low-molecular film-forming base is a mixture of fructose and sorbitol, or a mixture of fructose, glucose, and sucrose. (3) Forming a film or sheet-like fixing glue layer with a fixing glue containing a film-forming agent as a component, disposing a food material on the fixing glue layer to form a food layer, and further forming a food layer. 2. The method for producing a sheet-like food according to claim 1, which is obtained by forming a moisturizing glue layer made of a low-molecular film base containing fructose thereon and drying this. (4) The method for producing a sheet-shaped food according to claim 3, wherein a film-forming glue layer made of a film-forming glue containing a film-forming agent as a component is formed on the front and back surfaces.