KR20110137920A - Film-type soy sauce - Google Patents

Abstract

PURPOSE: Film-type soy sauce capable of easily carrying is provided to enable users to easily store the soy sauce, and to economically produce the soy sauce. CONSTITUTION: Film-type soy sauce contains 10-50 parts of waxy starch hydrolysate by weight, 10-50 parts of modified starch by weight, and 10-70 parts of water-soluble polymer by weight. The film-type soy sauce additionally contains more than one additive selected from a filler, a plasticizer, a sweetener, an acidifier, a flavoring agent, an emulsifier, and a pigment.

Description

Soy sauce of film type {Film-type Soy sauce}

The present invention relates to a method for producing soy sauce in a film type, and relates to a film composition comprising soy sauce and waxy starch hydrolyzate, modified starch and a water-soluble polymer, and a film type soy sauce containing the same.

Conventionally, since soy is manufactured by fermentation process using soybeans, wheat and other cereals as a raw material, soy sauce takes a long time to mature, and is produced by fermentation of heavy metals or meju, which may be harmful to the human body in various processing processes. There is a possibility that harmful toxins such as Mycotoxine and Afratoxine, which are known to be contained, may also be contained, and containers are required to be stored in liquid form, and they are difficult to distribute or carry.

Accordingly, the present inventors have come up with a method of easily ingesting and utilizing the intrinsic components of the soy sauce to maintain convenience of use, visual sensory taste, size and dose, and the intrinsic components of the soy sauce.

The present invention is to provide an edible film composition and an edible soy film including the same, which is easy to portability and easy distribution and melt in a desired short time, excellent film formability, excellent quality and low cost.

The edible film composition of this invention, the edible film soy sauce containing this, and its manufacturing method are used previously.

The edible film type soy sauce of the present invention is excellent in film formability, it is easy to carry and distribute because it can be easily prepared at low cost and excellent in dissolution and taste when adding food.

While the invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made within the technical scope of the invention, and such modifications and variations belong to the appended claims.

The present invention provides an edible soy film comprising the same in an edible film composition comprising waxy starch hydrolyzate, modified starch and a water-soluble polymer.

In the present invention, waxy starch hydrolysate means hydrolyzate of waxy starch. Here, the waxy starch means a starch having a higher content of amylopectin than an amylose content, and preferably means a starch containing at least 80%, more preferably at least 90% amylopectin. Wax starch is not limited thereto.

For example, may be a starch derived from rice, wheat, sweet potato, potato, corn and tapioca [tapioca] one or more plants selected from the group consisting of, can easily be obtained by genetic engineering or hybridization.

The waxy starch hydrolyzate may be formed by acid treatment or enzymatic treatment of the waxy starch. In addition, in order to increase aging stability, the waxed starch which has been oxidized, etherified or esterified may be subjected to acid treatment or enzymatic treatment, or the waxy starch which has been subjected to acid treatment or enzyme treatment may be oxidized, etherified or esterified.

The acid treatment may be carried out by an organic acid or an inorganic acid treatment. For example, waxy starch can be hydrolyzed by treating organic acids such as acetic acid, formic acid, citric acid, malic acid, or inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid and the like.

The enzyme treatment can be carried out by one or more enzymes selected from the group consisting of, for example, alpha amylase, heat resistant alpha amylase, fluranase, isoamylase, glucoamylase and beta amylase.

In the present invention, the basic waxy starch hydrolyzate, modified starch, and water-soluble polymers are used to maintain the intrinsic taste of soy sauce without using the basic edible film as a forming agent for melting and sensory slippery. It demonstrates in detail in the following Example.

At this time, if there is no other definitions in the technical terms and scientific terms used herein, it means that those of ordinary skill in the art that the present invention belongs.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The soy sauce used in the present invention may be soy sauce prepared by a traditional method, as well as soy sauce that is commercially manufactured and sold, as long as the soy sauce maintains its inherent efficacy. However, the method of preparing soy sauce in the present invention is not an essential component, and any person having ordinary knowledge in the field of the present invention can omit the details.

A 20% solution of waxy starch hydrolyzate preferably has a viscosity of 500 to 5000 cps. If it is lower or higher than this, the film forming ability is lowered. Viscosity is measured using a Brookfield viscometer at 40 ° C. after stirring 30% by weight of water and 50% by weight of soy sauce and stirring 20% by weight of waxy starch hydrolyzate.

In addition, modified starch refers to starch modified through one or more modification reactions such as oxidation reaction, esterification reaction, etherification reaction, crosslinking reaction, alphalation reaction, and the like.

The modified starch is starch oxide acetyladipic acid starch, acetyl phosphate starch, octenyl succinyl sodium starch, octenyl succinyl starch, octenyl phosphate starch, yl phosphate starch, phosphate starch phosphate starch Hydroxyethyl starch may be one or more starches selected from the group consisting of hydroxypropyl starch phosphate starch and hydroxypropyl starch. Preferably, the viscous starch may be one or more starches selected from the group consisting of starch oxide octenylsuccinyl sodium starch, low viscosity octenylsuccinyl starch oxyacetic starch and hydroxypropyl starch.

In addition, the modified starch may be a modified starch containing less than 50% amylose. In other embodiments, the modified starch may be a modified starch comprising less than 40% amylose. In another embodiment, the modified starch may be a modified starch comprising less than 35% amylose. In another embodiment, the modified starch may be a modified starch comprising less than 30% amylose.

The composition of the edible film type soy sauce of this invention contains a water-soluble polymer.

In one embodiment, the water soluble polymer is pullulan, gelatin, pectin, low viscosity pectin, hydroxypropylmethylcellulose, low viscosity hydroxypropylmethylcellulose, alginic acid, low viscosity sodium alginate, carrageenan, arabic gum, guar gum, locust At least one water-soluble polymer selected from the group consisting of bin gum, xanthan gum and agar.

The water-soluble polymer may be at least one water-soluble polymer selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, low viscosity alginic acid, hydroxypropylmethyl cellulose and low viscosity hydroxymethylcellulose.

In the present invention, the weight part of the waxy starch hydrolyzate, modified starch and water-soluble polymer contained in the composition of the edible film type soy sauce is not limited, and the weight part of the components according to the use of the composition of the edible film type soy sauce It may be changed arbitrarily.

For example, when additional wasabi was added to the edible film-type soy sauce of the present invention, even if the wasabi content was increased, the weight parts of the components should be properly adjusted so as not to affect the strength of the film. In one embodiment, the edible film composition may comprise a waxy starch hydrolyzate, modified starch and a water-soluble polymer in the ratio of 1 to 90 parts by weight: 1 to 90 parts by weight 1 to 90 parts by weight.

In another embodiment of the present invention, the composition of the edible film type soy sauce may contain waxy starch hydrolyzate, modified starch and water-soluble polymer in a ratio of 10 to 50 parts by weight: 10 to 50 parts by weight: 10 to 70 parts by weight. have.

In the edible film, waxy starch hydrolyzate, modified starch and water-soluble polymer may be included in 40 to 99 parts by weight based on the total weight of the edible film. Preferably, the waxy starch hydrolyzate, modified starch and the water-soluble polymer may be included in an amount of 50 to 95 parts by weight based on the total weight of the edible film.

The composition of the edible film type soy sauce of the present invention may further include one or more additives in addition to waxy starch hydrolyzate, modified starch and water-soluble polymer.

The additive may be a filler, a plasticizer, a sweetener, an acidulant, a fragrance, an emulsifier, a dye, and the like.

The filler serves to reduce the slippery properties of the edible soy sauce and impart a backbone to the film. In addition, the adhesion between the films is also reduced, and the sticking rate and the decomposition rate of the film can be controlled.

The filler may be added 1 to 15 parts by weight based on the total weight of the edible film soy composition.

For example, the filler may be one or more components selected from the group consisting of microcrystalline cellulose, cellulose polymers, magnesium carbonate, calcium carbonate, silgate, titanium dioxide and calcium phosphate.

Plasticizers can be used to control the flexibility of the film. The plasticizer may be added in an amount of 0.1 to 15 parts by weight based on the total weight of the edible film composition.

In one embodiment, the plasticizer is one selected from the group consisting of sorbitol, maltitol, xylitol, glycerin, polyethylene glycol, propylene glycol, hydrogenated syrup, starch syrup, glycerin, triacetin, glycerololate, sucrose fatty acid ester, and medium chain fatty acid. The above components may be used.

The composition of the edible film type soy sauce of the present invention may include a sweetener. Sweeteners may be added 1 to 10 parts by weight based on the total weight of the composition of the edible film type soy sauce.

In an embodiment, the sweetener is sugar, glucose, maltose, oligosaccharide, dextrin, invert sugar, fructose, lactose, galactose, syrup, sorbitol, malitol, xylitol, erythritol, hydrogenated syrup, mannitol, trehalose, aspartame, acesul Palm salt, neotime, sucralose, taumartin, licorice extract, steviosides, enzymatically treated steviosides, neohesperidine and monelin.

Edible film-type soy sauce of the present invention may further comprise wasabi. Wasabi may generally be added in an amount of 0.01 to 5 parts by weight based on the total weight of the edible film type soy sauce.

The edible film type soy sauce of the present invention will preferably form a thin film that maintains an appropriate range of tensile strength and toughness in a very thin film state. In one embodiment, the thickness of the edible film of the present invention is

20 to 100

It can be supplemented slightly by adjusting the amount of addition, but if it is too thick, the melting time increases, so it is not easy to overcome the sensory slippery.

In one embodiment the method of producing an edible film type soy sauce of the present invention

Preparing an edible film composition comprising a waxy starch hydrolyzate, a modified starch and a water-soluble polymer;

조성물 the composition of the edible film type soy sauce is introduced into a molding machine to form a film at 50 to 80 ° C;

성형 the molded film may include aging for 1 to 10 days at 50 to 70% relative humidity.

Tank solution process

a.First Solution Manufacturing Process: Add waxy starch hydrolyzate and modified starch water-soluble polymer into the breaking water to dissolve completely.

b. Second solution preparation process: The second solution which mixed additives, such as a pigment | dye, a sweetener, and a filler, is manufactured.

c. Third solution manufacturing process: A third solution is prepared by mixing flavor and soy sauce with an emulsifier.

d. Fourth solution manufacturing process: A fourth solution is prepared by mixing the second solution with the third solution.

e. 5th solution manufacturing process: It raises the temperature to 60 degreeC or more, and mixes the said 1st solution and the said 4th solution, and manufactures a 5th solution.

⑵ Molding process

The fifth solution is filtered and then introduced into a molding machine to form a film. At this time, the temperature of the molding machine is 50 to 80 ℃ and manufactured in roll form through a belt drum dryer.

⑶Maturation Process

The molded film contains moisture suitable for slitting or cutting through a aging process for about 1 to 10 days at a relative humidity of 50 to 70%. At this time, the moisture content is suitable 10 to 14%.

공정 Polishing process

The aged rolls are slit into small rolls, cut into appropriate sizes and filled into small containers.

⑸Packaging process

Products in filled, small containers are labeled and repacked on film or put into blisters for production.

Claims (1)

The emulsifier may be one or more components selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, lecithin, enzyme treated lecithin, polysorbates, sorbitan fatty acid esters and propylene glycol.