JPS6336767A - Edible film easily dispersible in water - Google Patents
Edible film easily dispersible in waterInfo
- Publication number
- JPS6336767A JPS6336767A JP61180050A JP18005086A JPS6336767A JP S6336767 A JPS6336767 A JP S6336767A JP 61180050 A JP61180050 A JP 61180050A JP 18005086 A JP18005086 A JP 18005086A JP S6336767 A JPS6336767 A JP S6336767A
- Authority
- JP
- Japan
- Prior art keywords
- water
- edible film
- food
- mixture
- film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 239000000835 fiber Substances 0.000 claims abstract description 15
- 229920002678 cellulose Polymers 0.000 claims abstract description 11
- 239000001913 cellulose Substances 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 229920002101 Chitin Polymers 0.000 claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 229920001218 Pullulan Polymers 0.000 claims abstract description 6
- 239000004373 Pullulan Substances 0.000 claims abstract description 6
- 235000019423 pullulan Nutrition 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 4
- 239000001814 pectin Substances 0.000 claims abstract description 4
- 229920001277 pectin Polymers 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims abstract 2
- 229920000159 gelatin Polymers 0.000 claims abstract 2
- 239000008273 gelatin Substances 0.000 claims abstract 2
- 235000019322 gelatine Nutrition 0.000 claims abstract 2
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract 2
- 150000004676 glycans Chemical class 0.000 claims abstract 2
- 150000002772 monosaccharides Chemical class 0.000 claims abstract 2
- 229920001542 oligosaccharide Polymers 0.000 claims abstract 2
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract 2
- 229920001282 polysaccharide Polymers 0.000 claims abstract 2
- 239000005017 polysaccharide Substances 0.000 claims abstract 2
- 150000005846 sugar alcohols Polymers 0.000 claims abstract 2
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 15
- 239000000725 suspension Substances 0.000 abstract description 12
- 239000000843 powder Substances 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000011230 binding agent Substances 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 244000294411 Mirabilis expansa Species 0.000 description 6
- 235000015429 Mirabilis expansa Nutrition 0.000 description 6
- 235000013536 miso Nutrition 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 235000013409 condiments Nutrition 0.000 description 4
- 229920003043 Cellulose fiber Polymers 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000195452 Wasabia japonica Species 0.000 description 2
- 235000000760 Wasabia japonica Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 238000005266 casting Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920000936 Agarose Polymers 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000001724 microfibril Anatomy 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920006267 polyester film Polymers 0.000 description 1
- 229920000098 polyolefin Polymers 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Formation And Processing Of Food Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、粉末状、粒子状、薄片状などの形状を有する
補助食品、例えば香辛料、調味料、薬味などを含有した
フィルムに関するものであシ、湯や水に接触したとき、
それらの補助食品をもとの形状に分離放出する可食性フ
ィルムに関するものであって、主な用途はインスタント
食品の補助材料である。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a film containing supplementary foods in the form of powders, particles, flakes, etc., such as spices, seasonings, condiments, etc. When it comes into contact with hot water or water,
The present invention relates to an edible film that separates and releases these supplementary foods into their original form, and is mainly used as an auxiliary material for instant foods.
〈従来の技術〉
熱湯をかけてすぐ食卓に供したシ、あるいはアルミ箔な
どの耐熱性容器に収められた食品セットに水を入れ、容
器ごと加熱すれば、すぐに食べられる方式など、インス
タント食品の普及はめざましいものがあり、めん類、米
飯類が主であるが、数量・品種とも拡大傾向にある。<Conventional technology> Instant foods are prepared by pouring boiling water over them and serving them immediately, or by pouring water into a food set placed in a heat-resistant container such as aluminum foil and heating the entire container. The spread of food is remarkable, and although noodles and cooked rice are the main products, both quantity and variety are expanding.
殆んどの場合、調味料、香辛料はポリオレフィン、防湿
セロファンなどの小袋に別々に包装されておシ、消費者
は一旦これを容器から取出して小袋を破り、中味を容器
に戻す必要がある。In most cases, seasonings and spices are packaged separately in sachets made of polyolefin, moisture-proof cellophane, etc., and the consumer must remove them from the container, tear the sachet, and return the contents to the container.
調味料、香辛料の量が消費者の好みにより調整できる便
宜はあるが、大多数の消費者には袋を破く際に手を汚し
たシ、過剰分の始末に困ったシしてわずられしいのが現
状である。Although it is convenient for consumers to be able to adjust the amount of seasonings and spices according to their preferences, the majority of consumers are worried about getting their hands dirty when opening the bag or having trouble disposing of the excess. The current situation is difficult.
〈問題点を解決するための手段〉
セルロース、キチン、キトサンなどの職維物質は天然に
多量に存在しており、特に精製セルロースは工業的に長
い歴史があるが、キチン、キトサンも近年は精製物が工
業的に製造されている。これらの天然繊維は水不溶性で
あるが、叩解して水に懸濁させてスラリーとしたものは
抄紙法によってシートとすることができる。<Means to solve the problem> Cellulose, chitin, chitosan, and other fiber substances exist in large quantities in nature, and purified cellulose in particular has a long history of industrial use, but chitin and chitosan have also been refined in recent years. Things are manufactured industrially. Although these natural fibers are insoluble in water, a slurry obtained by beating and suspending them in water can be made into a sheet by a papermaking method.
さらに最近セルロース繊維を特別な方法でミクロフィブ
リル化させる方法が開発された。Furthermore, a special method of microfibrillating cellulose fibers has recently been developed.
これはセルロース繊維を水に懸濁し、少なくとも２００
ｋｇ／、４の圧力差で小径オリスイスを通過させ、高
速で器壁に衝突させて急速に減速させることによって、
剪断力を繊維に与えるもので、この操作を繰返し行うこ
とにより、セルロース繊維をミクロフィブリル単位に分
割するものである（特公昭６Ｏ−３８５５）。This involves suspending cellulose fibers in water and adding at least 200
By passing through a small-diameter Oriswiss with a pressure difference of 4 kg/kg, colliding with the vessel wall at high speed and rapidly decelerating,
A shearing force is applied to the fibers, and by repeating this operation, the cellulose fibers are divided into microfibril units (Japanese Patent Publication No. 6O-3855).
Ｇａｕｆｉｎ 社のホモジナイザーは、この処理を行
うのに適当な装置である。A Gaufin homogenizer is a suitable device for carrying out this process.
このような繊維のミクロフィブリル化はキチン又はキト
サンに対しても同様に適用しうる。Such microfibrillation of fibers can be applied to chitin or chitosan as well.
ミクロフィブリル化させたセルロース、キチン、キトサ
ンは、所謂食物繊維として食べることができ、しかも口
あたシが良好なことが見出されている。又、上記ミクロ
フィブリル化した繊維は、懸濁液から流延すると、緻密
なフィルムを生成する。It has been found that microfibrillated cellulose, chitin, and chitosan can be eaten as so-called dietary fibers and have good mouthfeel. The microfibrillated fibers also produce a dense film when cast from a suspension.
一方我々は、このようにして得られたフィルムは耐水性
があり、容易に水によって崩壊しないが懸濁液中に糖類
やＣＭＣ，ペクチンなどの水溶性ポリヒドロキシ化合物
を共存させ流延すると、流延フィルムは水に浸漬すると
容易に崩壊し、もとの懸濁液になる性質があることを見
出した。On the other hand, we have found that the film obtained in this way is water resistant and does not easily disintegrate with water, but when cast in the presence of water-soluble polyhydroxy compounds such as sugars, CMC, and pectin in the suspension, It has been found that the rolled film easily disintegrates when immersed in water and returns to its original state of suspension.
我々は、ミクロフィブリル化したセルロース、キチン、
キトサンなどの懸濁液にポリヒドロキシ化合物の共存下
、粉末状、粒子状、薄片状などの食品を混合し、混合状
態で流延乾燥すると、食品を含有するフィルムが得られ
、そのフィルムは水に浸漬すると容易に崩壊して食品を
再放出する性質があることをみとめた。We use microfibrillated cellulose, chitin,
When a powdered, particulate, or flaky food is mixed with a suspension such as chitosan in the coexistence of a polyhydroxy compound, and the mixed state is cast and dried, a film containing the food is obtained, and the film is made of water. It was found that when immersed in water, it disintegrates easily and re-releases the food.
〈発明の構成〉
本発明は、ミクロフィブリル化させた水不溶性天然繊維
とポリヒドロキシ化合物な固結剤として含有することを
特徴とする、水に容易に分散する可食性フィルムに関す
るものである。<Structure of the Invention> The present invention relates to an edible film that is easily dispersed in water and is characterized by containing microfibrillated water-insoluble natural fibers and a polyhydroxy compound as a solidifying agent.
水不溶性天然繊維は、セルロース、キチン又はキトサン
を用いることができる。ポリヒドロキシ化合物は、本発
明の目的から当然に可食性の物質の中から選ぶことがで
きる。その例をあげれば、澱粉、デキストリン、グルコ
ース、しょ糖、ペクチン、アガロース、カルボキシメチ
ルセルロース、プルランなどである。これらのうち、天
然の食品に含有されているものは必ずしも精製した形で
使用する必要はなく、それらを主成分として含有するも
のであってもよい。Cellulose, chitin, or chitosan can be used as the water-insoluble natural fiber. For the purpose of the present invention, the polyhydroxy compound can naturally be selected from among edible substances. Examples include starch, dextrin, glucose, sucrose, pectin, agarose, carboxymethylcellulose, pullulan, etc. Among these, those contained in natural foods do not necessarily need to be used in purified form, and may contain them as main ingredients.
例えば、澱粉の代シに米粉、麦粉、豆粉なとでもよい。For example, you can use rice flour, wheat flour, or bean flour as a substitute for starch.
あるいは、それらのポリヒドロキシ化合物がアミノ酸や
蛋白質を含有し、それを脱水すれば粉末化しうるもの、
例えば醤油、ソース、味噌のような調味料などであって
もよい。Alternatively, those polyhydroxy compounds contain amino acids and proteins, and can be turned into powder by dehydrating them.
For example, it may be a seasoning such as soy sauce, sauce, or miso.
本発明の可食性フィルムの目的は、香辛料、調味料、薬
味などを担持させたものとして提供することにある。香
辛料、薬味とは、例えば唐辛子、山積、胡麻、肉桂、に
んにく、ねぎ、月桂樹、サフラン、わさび、しょうが等
の乾燥して小粒子状で得られるものが本発明を応用する
ことができる。The purpose of the edible film of the present invention is to provide it as a film carrying spices, seasonings, condiments, etc. The present invention can be applied to spices and condiments that can be obtained in the form of dried small particles, such as chili pepper, yam, sesame, cinnamon, garlic, green onion, bay, saffron, wasabi, and ginger.
この場合のわさび、しょうがは植物をスライスしたもの
が該当するが、本発明はこれらの植物をおろし金ですり
おろしたもめも使用す石ことができる。In this case, wasabi and ginger are sliced plants, but the present invention can also use stones made by grating these plants with a grater.
調味料とは、前述した醤油、ソース、味噌などのほか、
調味成分を多量に含有するけずシぶし、だしじゃこ、干
しえび、こんぶなどの粉末や小片状のものを含む広義の
ものとし、これらも本発明によりフィルム状とすること
ができる。Seasonings include the aforementioned soy sauce, sauce, miso, etc.
It is broadly defined to include powders and pieces of kezu-shibushi, dashijako, dried shrimp, konbu, etc., which contain a large amount of seasoning ingredients, and these can also be made into a film according to the present invention.
本発明の可食性フィルム中の固結剤の量は食品の種類に
よって異なるが、食品に対し】〜１０％程度が適当であ
る。The amount of the solidifying agent in the edible film of the present invention varies depending on the type of food, but is suitably about 10% to 10% of the food.
水不溶性繊維のミクロフィブリル化は、繊維の水懸濁液
を特定の方法で処理することにより、ミクロフィブリル
化繊維の懸濁液として得られるが、ミクロフィブリル化
繊維の懸濁液にポリヒドロキシ化合物及び食品を加えて
混合し、該混合液を流延乾燥すればフィルムが得られる
。又繊維の水懸濁液を処理してミクロフィブリル化させ
る際にポリヒドロキシ化合物を共存させておいてもよい
。Microfibrillation of water-insoluble fibers is obtained as a suspension of microfibrillated fibers by treating an aqueous suspension of fibers in a specific manner. A film is obtained by adding and mixing the mixture and drying the mixture by casting and drying the mixture. Further, a polyhydroxy compound may be present when processing an aqueous suspension of fibers to form microfibrillation.
〈発明の効果〉
本発明の可食性フィルムは調味料、香辛料、薬味などを
別々に、あるいは組合わせて担持させ、インスタント食
品の補助食品として提供することができる。即ち、イン
スタントめん、インスタントかゆなどのほか、お茶漬な
どに用い、湯茶をかけて直ちに食用に供することができ
るので便利であり、消費者個人による量の調節もまた可
能であるなど、食品のデザインを豊富にする材料を提供
するものである。<Effects of the Invention> The edible film of the present invention can carry seasonings, spices, condiments, etc. separately or in combination, and can be provided as a supplement to instant foods. In other words, it is convenient because it can be used for instant noodles, instant porridge, etc., as well as tea pickles, etc., and can be eaten immediately by adding hot water, and the amount can be adjusted by the individual consumer. It provides materials that enrich the
以下に実施例をあげて本発明を説明するが、本発明はこ
れによシ限定されるものではない。The present invention will be explained below with reference to Examples, but the present invention is not limited thereto.
実施例１゜
分子量約２０万のプルラン（林原生物化学研究所製）２
０ｇを水１０００＋＋＋／に溶解し、さらに２紙を粉砕
した粉末１０Ｉを加えて懸濁した。Example 1 Pullulan with a molecular weight of approximately 200,000 (manufactured by Hayashibara Biochemical Research Institute) 2
0g was dissolved in 1000+++/water, and powder 10I obtained by crushing two pieces of paper was added and suspended.
懸濁液をホモジナイザー（Ｑａｉｌｉｎ社製１５Ｍ−８
ＴＡ）に仕込み、４２０ｋｇ／、ｉの圧力をかけて２５
回通過させ、プルランを含むミクロフィブリル化セルロ
ースの懸濁液を得た。The suspension was homogenized using a homogenizer (15M-8 manufactured by Qailin).
TA) and apply a pressure of 420 kg/i to 25
The suspension was passed through twice to obtain a suspension of microfibrillated cellulose containing pullulan.
上記ミクロフィブリル化セルロース／プルランの懸濁液
に、たら子乾燥品７０ｇ、乾海苔粉末２０ｇ、食塩５ｇ
、グルタミン酸ソーダ３Ｉを水１０００ｘ／と混合した
スラリーを加えて混合し、ポリエステルフィルム基板上
に流延乾燥してフィルムを作成した。Add 70 g of dried cod roe, 20 g of dried seaweed powder, and 5 g of salt to the above microfibrillated cellulose/pullulan suspension.
A slurry of sodium glutamate 3I mixed with 1000x of water was added and mixed, and the mixture was cast and dried on a polyester film substrate to form a film.
得られた乾燥フィルムは、水又は湯で容易に崩壊して、
たら子、乾海苔粉末を放出するのでお茶漬用に好適であ
った。The obtained dry film disintegrates easily with water or hot water,
Since it releases cod roe and dried seaweed powder, it was suitable for ochazuke.
実施例２゜
ｆ紙粉末２０ｇを水１０００＋ｘ／に懸濁し、ホモジナ
イザーに仕込み、３００ｋｇ／ｃＡの圧力なかけて３０
回通過させ、ミクロフィブリル化セルロースの懸濁液を
得た。Example 2 20g of paper powder was suspended in 1000+x/water, charged into a homogenizer, and heated at 300 kg/cA under pressure.
The mixture was passed through the tube twice to obtain a suspension of microfibrillated cellulose.
味噌（水分５２％）４００ｇを熱水１６００肩ｌにとか
したものを上記ミクロフィブリル化セルロース懸濁液に
混合し、流延乾燥して味噌を含有する乾燥フィルムを得
た。得られた乾燥フィルムはインスタントみそラーメン
の味噌用として好適であった。400 g of miso (moisture 52%) was dissolved in 1,600 liters of hot water and mixed with the above microfibrillated cellulose suspension, followed by casting and drying to obtain a dry film containing miso. The obtained dry film was suitable for use as miso for instant miso ramen.
Claims (3)
ポリヒドロキシ化合物の混合物を固結剤として含有する
ことを特徴とする、水に容易に分散する可食性フィルム
。(1) Microfibrillated water-insoluble natural fiber,
An edible film easily dispersible in water, characterized in that it contains a mixture of polyhydroxy compounds as a caking agent.
サンを主成分とするものである特許請求範囲第１項記載
の、水に容易に分散する可食性フィルム。(2) The edible film that is easily dispersed in water according to claim 1, wherein the water-insoluble natural fiber is mainly composed of cellulose, chitin, or chitosan.
糖類又はそれらの誘導体、多価アルコール、プルラン、
ゼラチン又はペクチンである特許請求範囲第１項又は第
２項記載の水に容易に分散する可食性フィルム。(3) The polyhydroxy compound is monosaccharides, oligosaccharides, polysaccharides or derivatives thereof, polyhydric alcohols, pullulan,
An edible film easily dispersible in water according to claim 1 or 2, which is gelatin or pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61180050A JPH07121200B2 (en) | 1986-08-01 | 1986-08-01 | Edible film that disperses easily in water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61180050A JPH07121200B2 (en) | 1986-08-01 | 1986-08-01 | Edible film that disperses easily in water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6336767A true JPS6336767A (en) | 1988-02-17 |
| JPH07121200B2 JPH07121200B2 (en) | 1995-12-25 |
Family
ID=16076609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61180050A Expired - Lifetime JPH07121200B2 (en) | 1986-08-01 | 1986-08-01 | Edible film that disperses easily in water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07121200B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02227464A (en) * | 1989-02-28 | 1990-09-10 | Nitta Gelatin Inc | Polymer compounding material, polymer compound therefrom and production of polymer compound |
| JPH05236885A (en) * | 1991-07-17 | 1993-09-17 | Tazawa Toshihiko | Flavoring and refreshing food formed into film |
| JP2016027795A (en) * | 2014-07-10 | 2016-02-25 | 国立大学法人鳥取大学 | Technology for heightening grain powder dough strength by bio-nanofiber |
| JP2017535519A (en) * | 2014-09-15 | 2017-11-30 | プロクター アンド ギャンブル インターナショナル オペレーションズ エス エー | Consumer products comprising chitin, lignin, and polymers or copolymers |
| WO2018149983A1 (en) * | 2017-02-17 | 2018-08-23 | Lts Lohmann Therapie-Systeme Ag | Structured orodispersible films |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109385100A (en) * | 2018-11-21 | 2019-02-26 | 四川农业大学 | A kind of preparation method of bean dregs dietary fiber edible packaging composite membrane |
-
1986
- 1986-08-01 JP JP61180050A patent/JPH07121200B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02227464A (en) * | 1989-02-28 | 1990-09-10 | Nitta Gelatin Inc | Polymer compounding material, polymer compound therefrom and production of polymer compound |
| JPH05236885A (en) * | 1991-07-17 | 1993-09-17 | Tazawa Toshihiko | Flavoring and refreshing food formed into film |
| JP2016027795A (en) * | 2014-07-10 | 2016-02-25 | 国立大学法人鳥取大学 | Technology for heightening grain powder dough strength by bio-nanofiber |
| JP2017535519A (en) * | 2014-09-15 | 2017-11-30 | プロクター アンド ギャンブル インターナショナル オペレーションズ エス エー | Consumer products comprising chitin, lignin, and polymers or copolymers |
| WO2018149983A1 (en) * | 2017-02-17 | 2018-08-23 | Lts Lohmann Therapie-Systeme Ag | Structured orodispersible films |
| CN110300576A (en) * | 2017-02-17 | 2019-10-01 | Lts勒曼治疗系统股份公司 | The orodispersible film of structuring |
| AU2018221785B2 (en) * | 2017-02-17 | 2021-08-05 | Lts Lohmann Therapie-Systeme Ag | Structured orodispersible films |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07121200B2 (en) | 1995-12-25 |
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