KR101304032B1 - Edible film with persimmon-rind and method for producing thereof - Google Patents

Abstract

PURPOSE: A production method of an environment-friendly edible film is provided to mix a specific plasticizer with an excellent physical property and a cross-linking agent with persimmon skin for producing the edible film. CONSTITUTION: Persimmon skin is finely cut, and a persimmon skin solution is produced. A plasticizer and a cross-linking agent are mixed with the persimmon skin solution to obtain a persimmon skin film solution. The persimmon skin solution is coated into a thickness of 0.1 mm, and dried. The cutting step is performed by using an autoclave, a homogenizer, and a high pressure homogenizer. 3-10 wt% of persimmon skin is added for the total amount of edible film. The persimmon skin solution is produced by the following steps: processing the persimmon skin using the autoclave at 100-140°C and in the pressure of 0.05-0.15 MPa for 15 minutes; and homogenizing the processed persimmon skin using the homogenizer for 5-30 minutes, and high pressure homogenizing the persimmon skin under 10,000-15,000 psi for 1-10 times. [Reference numerals] (AA) Collect persimmon skins produced during processing persimmons; (BB) Wash the persimmon skins with water and dry at 50°C for 48 hours; (CC) Pulverize the dried skins and select the powder of persimmon skins under the size of 80 mesh; (DD) Produce 5 weight% of a persimmon skin solution; (EE) Process the solution in a sterilizer at 121°C, 0.1 MPa for 15 minutes; (FF) Homogenize the solution in a homogenizer at 20,000 rpm; (GG) High-pressure Homogenize the solution in a high-pressure homogenizer at 13,000 psi for 20 minutes; (HH) Remove bubbles; (II) Add 1.5 weight% cane sugar; (JJ) Add 0.01 weight% of cinnamon aldehyde; (KK) Stir the solution for 1 hour; (LL) Divide the solution at the thickness of 0.1 mm on a module; (MM) Dry at room temperature; (NN) Edible persimmon skin film

Description

Edible film with persimmon peel and method for producing thereof

The present invention relates to an edible film using a persimmon peel and a method for manufacturing the same, and relates to a persimmon peel edible film made by adding a specific plasticizer and a crosslinking agent in order to obtain optimal film properties and a method for producing the same.

Persimmon is cultivated mainly in Northeast Asia, and in recent years, persimmon cultivation has been increasing in the Mediterranean, such as Italy and Spain, in recognition of its health functional characteristics. Persimmons are eaten raw, dried, or processed into juices. In general, the skin is removed during persimmon processing. However, persimmon husks are rich in antioxidants such as carotenoids and polyphenols, as well as dietary fiber. However, persimmon peels from persimmon or juice processing are mostly discarded or used as feed.

Efforts have been made to create high value by using discarded persimmon peel. For example, Korean Patent Publication No. 10-2010-0126830 manufactured natural sugars, and Korean Patent Publication No. 10-2010-0062606 The persimmon peel was added to prepare red pepper paste. In Korea Patent Publication No. 10-2010-0100917, various attempts have been made, such as producing a persimmon fermentation broth. However, the utilization of persimmon peel is still insignificant. New technology needs to be developed for utilization.

Korean Patent Publication No. 2010-0062606 Korean Patent Publication No. 2010-0100917

Accordingly, an object of the present invention is to provide a method for producing an environmentally friendly decorative film by adding a specific plasticizer and a crosslinking agent having excellent physical properties to the persimmon peel generated during persimmon processing.

It is also an object of the present invention to provide a persimmon peel edible film produced by the method according to the present invention.

In order to achieve the above object,

(a) cutting the persimmon peel to prepare a persimmon peel solution;

(b) preparing a persimmon shell film solution by mixing a plasticizer and a crosslinking agent with the persimmon shell solution prepared in step (a);

(c) dispensing and drying the persimmon peel film solution in the module to a thickness of 0.1 mm provides a method for producing a persimmon peel edible film.

In one embodiment of the present invention, the fragment of step (a) may use an autoclave, a homogenizer or a high pressure homogenizer to minimize the persimmon shell to nano size. .

In one embodiment of the present invention, the persimmon peel solution is treated for 15 minutes at a pressure of 0.05 ~ 0.15MPa at a temperature of 100 ~ 140 ℃ using an autoclave, 5 to 30 minutes using a homogenizer After homogenization, it can be obtained by high pressure homogenization 1 to 10 times under 10,000 ~ 15,000psi with a high pressure homogenizer.

In one embodiment of the present invention, the persimmon peel of step (a) may be added in 3 to 10% by weight of the total weight of persimmon peel edible film.

In one embodiment of the present invention, the plasticizer of step (b) may be glycerol, sorbitol, fructose or sucrose.

In one embodiment of the present invention, the plasticizer of step (b) may be added in 20 to 50% by weight based on the weight of persimmon shell.

In one embodiment of the present invention, the crosslinking agent of step (b) may be cinnamonaldehyde (cinnamaldehyde).

In one embodiment of the present invention, the crosslinking agent of step (b) may be added in 0.01 to 0.04% by weight relative to the total weight of the persimmon shell edible film.

The present invention also provides a persimmon peel edible film prepared by the method according to the present invention.

The present invention also provides a food packaging material comprising the persimmon peel edible film produced by the method according to the present invention.

Persimmon peel edible film according to the present invention is excellent in tensile strength and elongation rate can be usefully used as a processed food packaging material, by using the persimmon shell which is a waste generated during persimmon processing has the advantage of lowering the production cost during film production It is more environmentally friendly than conventional plastic packaging.

Figure 1 illustrates a method for producing a persimmon peel edible film according to the present invention.
Figure 2 shows a photograph of the persimmon peel edible film prepared by the method of the present invention.

The present invention is characterized in that it provides a method for producing an edible film using a persimmon peel generated during persimmon processing, specifically, by adding a specific plasticizer and a crosslinking agent to the persimmon peel, the production of an edible film having excellent physical properties and environmentally friendly It is characterized by providing a method.

The edible film according to the present invention contains a persimmon shell rich in dietary fiber and other functional substances as well as antioxidant components such as carotenoids, polyphenols, and the like as an active ingredient.

In particular, persimmon peels are mostly discarded in the process of making persimmon, and in the present invention, it is possible to provide a new high value-added material of persimmon in that it uses the discarded persimmon peel.

Currently used plastic film is widely used due to its excellent physical properties and low price, and its usage continues to increase due to the continuous development of the food industry. However, the plastic film is used in a large amount of additives harmful to the human body, there is also a case that is transferred to food, there is also a problem that is not environmentally friendly because it is difficult to disassemble naturally during disposal.

In addition, the conventionally developed edible film is harmless to the human body even in direct contact with food and can have a positive effect on the consumer in that it can be eaten when applying the packaging of processed foods by adding a functional material, but the conventionally developed edible film Silver is very weak in physical properties, and economically inferior to plastic films, it is not widely used industrially.

Therefore, the inventors have established a method for manufacturing an edible film based on persimmon peel generated during persimmon processing in order to have a price competitiveness and high added value using an inexpensive food processing by-product. The manufacturing method includes the steps of (a) cutting the persimmon peel to prepare a persimmon peel solution; (b) preparing a persimmon shell film solution by mixing a plasticizer and a crosslinking agent with the persimmon shell solution prepared in step (a); And (c) dispensing and drying the persimmon peel film solution in the module to a thickness of 0.1 mm.

Persimmon peel used in the present invention can be used after grinding for 48 hours at 50 ℃ dried, wherein the grinding may cause a problem in film formation may not be homogenized film if the particle size of the persimmon peel is large Considering the point, only 80 mesh or less size was selected among the ground persimmon peels, and the used persimmon peel can be added at 3 to 10% by weight of the total weight of the persimmon peel edible film, preferably the persimmon peel edible film as a whole It may be added at 4.5 to 5.5% by weight of the weight.

In addition, when the persimmon peel is added at less than 3% by weight, since the amount of persimmon peel, which is the base material of the edible film, is small, the physical properties are very weak or the film is not formed, and when used in excess of 10% by weight There is a problem that the persimmon husk is not evenly dispersed in the film forming solution, so that the film is not formed well and the thickness is too thick to be suitable as an edible film.

In addition, it is important to minimize the persimmon peel to nano size in the manufacturing process of persimmon peel edible film of the present invention, for this purpose was carried out the following three steps.

The first step, using an autoclave (AC-02, Jeiotech, Deajeon, Korea), softens the texture of the persimmon peel powder by treating it for 15 minutes at a pressure of 0.05 to 0.15 MPa at a temperature of 100 to 140 ° C. The process was performed to facilitate the extraction of useful components from the softened persimmon peel.

The second step is to homogenize for 5-30 minutes using a homogenizer (Ultra-Turrax, Model T25, IKA-Works, Ins., Wilmington, NC, USA) to reduce particle size.

In the third step, the high pressure homogenizer (M-110S Microfluidizer Materials Processor, Germany) was repeated 1 to 10 times of high pressure homogenization at 10,000 to 15,000 psi to minimize the persimmon peel particles in the persimmon peel film solution to nano size. In addition, since the bubbles generated during homogenization are present between the persimmon shell particles affect the physical properties of the film, bubbles are removed between the particles through the bubble removal process.

After performing all of these processes to prepare a persimmon shell solution, to prepare a persimmon shell film solution to which a plasticizer and a crosslinking agent are added to improve the physical properties of the edible film.

At this time, the plasticizer may be used glycerol, sorbitol, fructose, sucrose polypropylene glycol or a mixture thereof, more preferably sucrose. At this time, the plasticizer may be added in 20 to 50% by weight based on the weight of persimmon shell, preferably 30% by weight may be used.

When the plasticizer is added in an amount less than 20% by weight based on the weight of the persimmon shell, the film is not formed. When the plasticizer is added in excess of 50% by weight, the film may not be formed properly due to the properties of the plasticizer.

In addition, the crosslinking agent in the present invention used cinnamonaldehyde (cinnamaldehyde), the amount of the crosslinking agent may be added in 0.01 ~ 0.04% by weight relative to the total weight of persimmon peel edible film, preferably may be used in 0.01% by weight. .

When the crosslinking agent is added in an amount less than 0.01% by weight based on the total weight of the edible film, the effect of the crosslinking agent is not observed. When the crosslinking agent is added in excess of 0.04% by weight, the tensile strength and elongation are decreased due to the properties of cinnamon aldehyde. There is a problem.

The persimmon peel film solution prepared by the above method is then prepared as an edible film through a step of dispensing and drying the persimmon peel film solution in the module to a thickness of 0.1 mm.

The edible film using the persimmon peel prepared by the method of the present invention has not only excellent physiological activity due to the useful components contained in the persimmon peel, but also has excellent physical properties, so that the edible film is used as a food packaging material. May also be used.

In addition, the specific physical characteristics of the decorative film of the present invention can be confirmed through the following examples.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

How to make persimmon peel powder

The persimmon peel was washed to remove foreign substances, wiped dry, and then dried at 45 ° C. for 48 hours using a dryer to completely remove moisture. The dried persimmon shell was pulverized through a mill and then sieved to obtain particles of 80 mesh or less, and used in the following experiment.

< Example  2>

Preparation of Persimmon Peel Film

<2-1> Preparation of Persimmon Peel Solution

5 g of persimmon bark powder obtained in Example 1 was added to 100 ml of distilled water and mixed, followed by high temperature and high pressure treatment at 121 ° C. and 0.1 MPa for 15 hours using an autoclave. Tissue homogenization was carried out for 20 minutes to soften persimmon peel solution, and the particle size was minimized to nanosize by one treatment at 13,000 psi by high pressure homogenization. At this time, since bubbles exist between the persimmon shell and adversely affect the physical properties of the film, bubbles were removed through a bubble removing process.

<2-2> Preparation of Persimmon Peel Film Solution

To 100 ml of the persimmon peel solution prepared in <2-1>, 1.5 g of sucrose and 0.01 g of cinnamon aldehyde were added and stirred for 30 minutes to homogenize. At this time, it homogenized gradually so that a bubble might not arise.

<2-3> Manufacture of film

The film solution prepared in <2-2> was dispensed to a Teflon-coated module at a constant thickness of 0.1 mm, and dried at room temperature for 24 hours to prepare a film.

< Example  3>

Measurement of physical properties of persimmon peel film according to the present invention

Tensile strength and elongation were measured to measure the physical properties of the persimmon shell film prepared by the method of Example 2.

First, in order to measure the tensile strength of the persimmon peel film, the cut persimmon peel film was left for 24 hours in a constant temperature and humidity chamber controlled at a temperature of 25 ° C. and a relative humidity of 50% to adjust the moisture content of the film, followed by ASTM D882-90 The physical properties of the film were measured using a tensile tester (M250-2.5 CT, The Testometric company Ltd., Lancashire, UK) according to the standard test method. At this time, the tension tester measured the difference between the initial grip (grip) is 50 mm, the crosshead speed was adjusted to 500 mm / min. Tensile strength and elongation were calculated using the following equations (1) and (2). The results are shown in Tables 1 and 2 below.

As a result, as shown in Table 1, the tensile strength of the persimmon peel edible film according to the present invention was the highest when using sucrose as a plasticizer, generally 10% elongation is suitable for the edible film. Therefore, the persimmon peel film added with sucrose with the highest tensile strength and elongation of 10% or more is considered to have the highest physical properties, and the tensile strength is 1.8 times higher than that of the conventional soybean separated protein film. The persimmon peel edible film of the present invention was found to be superior in physical properties compared to conventional edible film.

In addition, as shown in Table 2, the tensile strength of the persimmon peel edible film according to the present invention had the highest tensile strength and elongation when the amount of cinnamonaldehyde (cinnamaldehyde) used as a crosslinking agent was 0.01%, and more than that was added. The physical properties of the persimmon peel film added with 0.01% cinnamon aldehyde (cinnamaldehyde) is considered to be the best since the physical properties are lower and the economic efficiency is lower.

Therefore, it was found that the use of sucrose as a plasticizer and the addition of 0.01% of cinnamonaldehyde (cinnamaldehyde) for the production of persimmon peel edible film according to the present invention showed the best physical properties (see Table 1 and Table 2). ).

< Example  4>

Color measurement of persimmon peel film according to the present invention

Furthermore, the present inventors measured total color difference, hue angle and chroma in order to measure the color of the persimmon peel film, using a colorimeter (CR-300 Minolta Chroma Meter, Minolta Camera Co., Osaka, Japan). Hunter values (lightness (L *), redness (a *), and yellowness (b *)) were measured. Total color difference, hue angle, and chroma were obtained by using Equations 3, 4, and 5, and the results are shown in Table 3 below.

As a result, the color of the persimmon peel edible film prepared in the present invention as shown in Table 3 and FIG. 2 was orange and has an opaque characteristic, this characteristic is light when used as a food packaging paper It can be seen that it is possible to prevent deterioration of foods such as rancidity of processed foods containing fat, and to enhance consumer preferences by giving eco-friendly feelings to consumers with natural colors of persimmon.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (10)

(a) cutting the persimmon peel to prepare a persimmon peel solution;
(b) preparing a persimmon shell film solution by mixing a plasticizer and a crosslinking agent with the persimmon shell solution prepared in step (a); And
(c) dispensing and drying the persimmon peel film solution in the module to a thickness of 0.1 mm. The method of claim 1,
The cutting of step (a) is a method for producing a persimmon peel edible film, characterized in that performed using an autoclave, homogenizer or high pressure homogenizer to minimize the persimmon peel to nano size. The method of claim 2,
The persimmon peel solution was treated for 15 minutes at a pressure of 0.05-0.15 MPa at a temperature of 100-140 ° C. using an autoclave and homogenized for 5-30 minutes using a homogenizer, followed by 10,000 with a high pressure homogenizer. Method for producing a persimmon peel edible film, characterized in that obtained by 1 to 10 times high pressure homogenization under ~ 15,000psi. The method of claim 1,
Persimmon peel of step (a) is a method for producing a persimmon peel edible film, characterized in that added to 3 to 10% by weight of the total weight of the persimmon peel edible film. The method of claim 1,
The plasticizer of step (b) is glycerol, sorbitol, fructose or sucrose, the method of producing a persimmon peel edible film. The method of claim 1,
The plasticizer of step (b) is a method for producing a persimmon peel edible film, characterized in that added to 20 to 50% by weight relative to the persimmon shell weight. The method of claim 1,
The cross-linking agent of step (b) is a method for producing a persimmon peel edible film, characterized in that the cinnamonaldehyde (cinnamaldehyde). The method of claim 1,
The cross-linking agent of step (b) is a method for producing a persimmon peel edible film, characterized in that added to 0.01 to 0.04% by weight relative to the total weight of the persimmon peel edible film. Persimmon peel edible film prepared by the method of any one of claims 1 to 8. A food packaging material comprising the persimmon peel edible film of claim 9.

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