JPS63301761A - Sheet food - Google Patents

Abstract

PURPOSE:To produce a sheet food of low calorie and excellent digestibility by heating a mixture of an aqueous gelatin solution and herb essences and casting on a flat base plate and solidifying on cooling. CONSTITUTION:A hundred grams of gelatin with a mol.wt. of 100,000-300,000 is dissolved in 400-80g of water to form an aqueous solution. Then, an alcohol extract of herbs such as blackberries is added to the solution at a rate of 0.5-1.5ml to 100g of the gelatin and heated. The resultant mixture is cast on a flat base plate in 0.1-20mm thickness and the water is removed by heating at 50-80 deg.C under reduced pressure, and at 105-120 deg.C under normal pressure to dry solid and, when needed, cut into pieces of 40-50mm width and 55-85mm length.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a low-calorie sheet food containing herbal extracts.

(Prior Art) Sheet foods, which are food products rolled out into thin sheets, are being used in a wide variety of foods because of their ease of handling.

However, conventional foods of this type are manufactured by using food raw materials as a base material, adding an adhesive made of a polysaccharide such as pullulan to the base material, spreading the sheet into a sheet, and then freezing or drying the sheet.

For this reason, no matter what kind of food raw material is selected for these sheet foods, the base material is the food raw material itself, which is simply formed into a sheet shape, and the flavor of the food itself is good. The nutritional value of what can be retained tends to be too high, and this is even more pronounced when adhesives such as those described above are used as a binder.

Therefore, in the recent health-oriented food industry, sheet foods are mainly used for business purposes, and card foods, which are cut into business card-sized pieces, are also popular with general consumers due to their portability and fashionability. However, their composition is basically just an extension of the above-mentioned sheet foods; rather, they have a strong snack-like element, and are not seen as beauty or health foods.

(Objective of the present invention) In view of the above-mentioned problems of conventional sheet foods, it is an object of the present invention to provide a novel, low-calorie, health-oriented sheet food.

(Structure of the Invention) In order to achieve the above-mentioned object, the present invention is obtained by mixing an herbal extract in an aqueous gelatin solution, heating the mixture, and then casting and solidifying it on a flat substrate. It is characterized by the fact that

The gelatin used as the base material is a water-soluble animal protein, preferably a compound containing 18 or more amino acids and a molecular weight of 100,000 to 300,000 polypeptide bonds. The size of the molecular weight is not limited to the above-mentioned range, and can be appropriately selected in consideration of the mouthfeel, texture, etc. of the resulting sheet food.

Add this gelatin to an appropriate concentration, for example, 100g of gelatin.
A gelatin aqueous solution is obtained by dissolving the gelatin in 400 to 10 g of water.

Herb refers to any aromatic or medicinally valuable plant used in cooking, such as blackberry, dandalyan, devil's claw, eucalyptus and tussock, eyebright, and lavender. , rose hips, birch, celery, coriander seeds, pressed cilantro, linden flowers, orange flowers, white lilo, yarrow flowers caraway seeds, rosemary bushes, rosemary,
Includes Tarabon Leaves, Anise, Bordeaux Leaves, Hop Flowers, Lemon Palm, etc.

In the present invention, extracts extracted from these herbs are mixed into the aqueous gelatin solution, and the extracted extracts are used in appropriate combinations of one type or a plurality of types from among the above herbs. The mixing ratio of gelatin and herbal extract is selected to be an appropriate ratio that allows you to fully enjoy the aroma of the herb and does not cause bitterness or astringency, and a desirable example is 0.5 to 100g of gelatin. For example, 1.5 ml of herb extract may be mixed.

Further, it is desirable to use alcohol as a solvent for the extracted extract, and when this kind of solvent is used, mold release properties are improved.

In this way, the stock solution obtained by mixing the herbal extract into the aqueous gelatin solution is heated and then cast onto a flat substrate to solidify it into a sheet form (e.g. 0.1 to 2,0
mm thick).

As a means of forming a sheet, the above-mentioned heated stock solution is cast onto a moving belt through a wide slit, formed into a thin film, and then heated under reduced pressure at 50 to 80 degrees C1 under normal pressure to 105
The method is to dry and solidify by removing excess moisture while heating to about 120 degrees Celsius, or to cast the stock solution in a frame of a certain shape and pressurize it to form a sheet. When forming the food into a card, the sheet-like food obtained as described above has a business card-sized size, for example, a width of 45 to 50 nm.
, it may be cut into lengths of 55 to 85 mm.

Even if heating and drying is performed as described above during sheet formation, the herb is not a dry powder but an extract mixed therein, so there is little loss of the active ingredient of the herb in the above process.

Because the resulting sheet food is made of gelatin as a base material, it contains a large amount of essential amino acids such as lysine, methionine, leucine, and valine, which are necessary for maintaining the growth of the human body, and is highly digestible and absorbed by the skin. It can be used as a beauty food to make your nails beautiful, or as a low-calorie food with excellent health benefits such as preventing obesity.

Further, since herbs are mixed in this sheet food, the aroma depending on the type of herb or, in some cases, various pharmaceutical effects contained in the herb work, making the sheet food effective for maintaining and promoting health.

The present invention has the above-mentioned configuration, but in addition to this, an appropriate amount of another flavoring agent that contributes to maintaining and promoting health may be mixed in, if necessary. Examples of flavoring agents include calcium carbonate containing Ca ions, dried fish powder, sodium iron citrate containing Fe ions, monosodium glutamate and sodium inosinate as seasonings, and phenylaralin as a sweetener. Oligo rings, fructose, high fructose sugar, starch syrup, etc., and various dried vegetables such as carrots, burdock, and spinach,
Further examples include various seaweeds and vitamins. Depending on your preference, you may also use powdered eel, viper, etc. Since gelatin has strong protective colloidal properties, this type of flavoring agent is appropriately dispersed in the mixture of gelatin aqueous solution and herbal extract, and is not unevenly distributed in the sheet food.

(Effects) According to the present invention, since gelatin is used as the base material of the sheet-shaped food, an adhesive containing polysaccharide is not required compared to the conventional food material itself that is used as the base material. Not only is it easy to form into a sheet, it also contains a large amount of amino acids, and gelatin's high-efficiency, high-digestion and absorption properties, as well as its ability to assist in the digestion and absorption of other foods, make it an excellent health food for beauty foods and obesity prevention. It is possible to provide sheet foods made with fresh ingredients.

Further, since the herbs mixed into gelatin as a base material have not only aroma but also various pharmaceutical effects, it is possible to provide a sheet food that is effective for maintaining and promoting health.

In addition, since the extract of the above herb is mixed into an aqueous gelatin solution, there is less loss of active ingredients during the manufacturing process, and combined with gelatin's strong protective colloidal properties, the sheet food has excellent miscibility between the two. It is possible to provide

(Example) Herb extract
ass') is diluted 10 times with water, and added to an aqueous gelatin solution prepared by dissolving gelatin long in 400 to 800 g of water at a concentration of 0.5 to 1.0 g per 100 g of gelatin.
After mixing at a ratio of 5 ml, place it on the belt to a thickness of 1, 0.
When dried and solidified as a sheet of mm, a sheet food with appropriate hardness and good texture and mouthfeel was obtained.

In this sheet food, it was confirmed that the pleasant aroma and flavor unique to herbs were uniformly dispersed throughout the sheet, and the flavor was improved compared to gelatin itself.

Claims (4)

[Claims] (1) A sheet food product obtained by mixing an herb extract in an aqueous gelatin solution, heating the mixture, and then casting and solidifying it onto a flat substrate. (2) The sheet food according to claim 1, wherein the gelatin has a molecular weight of 100,000 to 300,000. (3) The above aqueous solution contains 4 parts water per 100 g of gelatin.
The sheet food according to claim 1, characterized in that the amount of the sheet food is 00 to 800 g. (4), 0.5-1.5ml per 100g of gelatin
2. The sheet food according to claim 1, wherein the herb extract is mixed in a proportion of .