KR20240093076A - Film Type Food Additives Having Improved Solubility and Releasability - Google Patents

Abstract

The present invention relates to a film-type food additive with improved solubility, and more specifically, to provide a food additive in the form of a film that can be practically applied by forming a solubility-improved layer on one side of the seasoning material layer containing the seasoning material. It has excellent mechanical properties such as strength, which increases the possibility of commercial application. At the same time, the solubility in hot water during cooking is improved, so the solubility can be stably applied to food without clumping or changing physical properties of seasoning ingredients when cooking food. It concerns film-type food additives.

Description

Film Type Food Additives Having Improved Solubility and Releasability}

The present invention relates to a film-type food additive with improved solubility, and more specifically, to a film-type food additive with improved release properties and hot water solubility so that liquid or powder-type food additives can be practically applied.

Generally, food additives are used in food for a special purpose. Such food additives play an auxiliary role in maintaining the quality of food, improving its stability, maintaining nutritional value, supplying ingredients for consumers who require specific meals, and manufacturing, processing, storing, and processing food.

These food additives include spices and seasonings to improve taste and aroma, anti-browning agents to prevent browning, and antioxidants to prevent oxidation of foods. In addition, various food additives exist to improve the function of foods. come. Recently, with the continued growth of the homemade food market, consumer and industry interest in food additives with high utility in food is increasing.

In particular, in recent years, liquid sauces in addition to powdered soups have been added to instant foods and noodle products as food additives for more diverse tastes, and there have been more cases of food manufacturers using liquid food additives as a strategy to ensure high quality products.

However, in the case of liquid or powdered food additives, due to their unique characteristics, there are significant physical limitations in distribution or sale, the required plastic packaging material required to accommodate them is high, and there is a risk of microbiological deterioration in a short period of time due to their high water activity. It was high and had a negative impact on setting the expiration date. In addition, when cooking food, it was difficult to adjust the appropriate amount according to consumer preferences, making it difficult to achieve the taste they wanted.

Accordingly, there is a need for the development of film-type food additives that can reduce the use of plastic packaging materials while providing convenience of use and stability in storage, storage, and distribution of liquid or powder-type food additives.

These film-type food additives must have high solubility so that they disintegrate quickly during cooking and must have excellent mechanical properties such as strength to avoid crumbling or wear during distribution.

As such a film-type food additive, Korean Patent Publication No. 10-2011-0137920 proposed a film-type soy sauce containing soy sauce, waxy starch hydrolyzate, modified starch, and water-soluble polymer, and Korea Patent Publication No. 10-2020 No. -0145939 presented a film-type soy sauce sauce characterized by containing soy sauce base, plasticizer, starch, gelatin, and agar, and Korean Patent No. 10-1891247 proposed red pepper paste containing starch, plasticizer, red pepper powder, etc. A film-type sauce manufactured by homogenizing the source and then passing it through a mesh has been proposed.

However, these film-type food additives are simply formed by mixing main ingredients such as starch and gelatin with food ingredients such as soy sauce and red pepper powder to form a film, and their solubility in hot water during cooking is still low, causing agglomeration between food ingredients and main ingredients. There was a problem with the phenomenon.

Therefore, there is a need to develop film-type food additives with high mechanical properties and high solubility in hot water to increase the ease of use of food additives.

Korea Patent Publication No. 10-2011-0137920 (Publication date: 2011.12.26.) Korea Patent Publication No. 10-2020-0145939 (Publication date: 2020.12.31.) Korean Patent No. 10-1891247 (Announcement date: 2018.08.24.)

The main purpose of the present invention is to solve the above-mentioned problems, and to provide a film-type food additive with excellent mechanical properties such as strength and improved solubility in hot water when cooking food, so as to increase the ease of use of the food additive.

In order to achieve the above object, one embodiment of the present invention includes a seasoning material layer containing a seasoning material; and a solubility improvement layer formed on one side of the seasoning material layer, wherein the seasoning material layer includes cellulose ether, starch, dextrin, and a seasoning material, and the solubility improvement layer is one selected from the group consisting of pectin and sodium alginate. A film-type food additive with improved solubility is provided, which includes the above hydrophilic polymer, starch, and glycerin.

In a preferred embodiment of the present invention, the seasoning material layer contains 0.4% to 10.0% by weight of cellulose ether, 0.5% to 6.0% by weight of starch, 2.0% to 13.0% by weight of dextrin, and 71.0 to 97.1% by weight of seasoning material. The solubility improvement layer may include 21.7% to 68.4% by weight of hydrophilic polymer, 14% to 34.8% by weight of starch, and 17.6% to 43.5% by weight of glycerin.

In a preferred embodiment of the present invention, the cellulose ether may be characterized as being at least one selected from the group consisting of methylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, and carboxymethylcellulose.

In a preferred embodiment of the present invention, the starch in the seasoning material layer may be alpha potato starch.

In a preferred embodiment of the present invention, the seasoning material may be one or more selected from the group consisting of seasoning, sauce, broth, water, and powder formulations thereof.

In a preferred embodiment of the present invention, the seasoning material layer may have a thickness of 1 mm to 6 mm, and the solubility improvement layer may have a thickness of 0.03 mm to 0.3 mm.

In a preferred embodiment of the present invention, the open surface of the solubility improvement layer may be characterized as having an uneven shape.

In a preferred embodiment of the present invention, the film-type food additive may be dissolved in water at 100° C. without residue within 3 minutes.

The film-type food additive according to the present invention forms a solubility improvement layer on one side of the seasoning material layer containing the seasoning material, so that the food additive can be provided in the form of a film that can be practically applied, and has excellent mechanical properties such as strength. This increases the possibility of commercial application, and at the same time, the solubility of hot water during cooking is improved, allowing it to be stably applied to food without clumping or changing physical properties of food ingredients when cooking.

Figure 1 is a schematic diagram showing the structure of a film-type food additive according to an embodiment of the present invention.
Figure 2 is a photographic image of the film-type food additive prepared in Example 1 taken with a digital camera.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. These embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

When 'includes', 'has', 'consists of', 'consists of', etc. mentioned in the specification are used, other parts may be added unless '~ only' is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

In this specification, 'seasoning material' refers to food additives for enhancing the flavor or seasoning of food, such as seasonings, sauces, broth, vegetables, and powdered formulations thereof.

Each feature of the various embodiments of the present invention can be combined or combined with each other, partially or entirely, and various technical interconnections and operations are possible, and each embodiment can be implemented independently of each other or together in a related relationship. It may be possible.

The present invention provides a seasoning material layer containing seasoning materials; and a solubility improvement layer formed on one side of the seasoning material layer, wherein the seasoning material layer includes cellulose ether, starch, dextrin, and a seasoning material, and the solubility improvement layer is 1 selected from the group consisting of pectin and sodium alginate. It relates to a film-type food additive with improved solubility, characterized in that it contains more than one type of hydrophilic polymer, starch, and glycerin.

Specifically, the film-type food additive according to the present invention forms a solubility improvement layer containing at least one hydrophilic polymer selected from the group consisting of pectin and sodium alginate, starch, and glycerin on one side of the seasoning material layer, thereby making the food additive practical. It can be provided in the form of a film that can be applied as a film, and has excellent mechanical properties such as strength, increasing the possibility of commercial application. At the same time, the solubility in hot water is improved, so it can be used stably in food without clumping or changing physical properties of food ingredients when cooking. It can be applied.

Hereinafter, an embodiment of the present invention will be described in detail with reference to the attached drawings. Figure 1 is a schematic diagram showing the structure of a film-type food additive according to an embodiment of the present invention.

Referring to Figure 1, the film-type food additive 100 according to the present invention includes a seasoning material layer 110 containing a seasoning material; and a solubility improvement layer 120 formed on one side of the seasoning material layer.

The seasoning material layer 110 has the form of a thin film of any shape and may contain seasoning materials such as seasoning or sauce.

The seasoning material can be manufactured in the form of a sheet or film, and any food material that can improve the taste of food can be used without limitation. The seasoning materials may be sauces, seasonings, broths, vegetables, etc. added to foods in liquid form when consumed. Examples include seasonings added to stews and soups such as soybean paste stew, soft tofu stew, budae stew, soybean paste soup, and kimchi soup; Extracts such as fruit extract, vegetable extract, vegetable extract, and coffee extract; Concentrates such as beef bone concentrate, pork bone concentrate, and red ginseng concentrate; Sauces such as mustard sauce, barbecue sauce, sweet and sour pork sauce, pork cutlet sauce, and oyster sauce; It may be soy sauce, red pepper paste, soybean paste, cheonggukjang, etc.

Additionally, in the present invention, the seasoning material layer may contain cellulose ether, starch, and dextream so that the seasoning material can be formed into a film form without being broken.

The cellulose ether is a film forming agent that imparts mechanical properties such as strength, elasticity, and flexibility to the seasoning material layer, and helps the film-type food additive maintain its shape without breaking easily. The hydroxyl group of cellulose is partially or entirely ether. Among the modified cellulose derivatives, carboxymethylcellulose, methylcellulose, methylethylcellulose, ethylcellulose, hydroxypropylmethylcellulose, and hydroxypropylcellulose can be used based on the food additive usage standards, and methylcellulose and hydroxypropylmethyl are preferred. It may be one or more selected from the group consisting of cellulose, hydroxypropyl cellulose, and carboxymethyl cellulose.

Such cellulose ether can be used by using a commercially available product or by manufacturing it. The method for producing cellulose ether can be applied without limitation as long as it is a production method known in the art. Preferably, cellulose is alkalized by reacting with an alkalizing agent. After obtaining cellulose, it can be prepared by subjecting the obtained alkalized cellulose to an etherification reaction.

Starch is a film former that helps food ingredients to be formed into a film. Specifically, it may be tapioca starch, potato starch, sweet potato starch, glutinous rice starch, oat starch, soybean starch, barley starch, and their modified starches. More preferably, the modified starch may be alpha potato starch.

At this time, the modified starch refers to starch modified through one or more modification reactions such as oxidation reaction, esterification reaction, etherification reaction, cross-linking reaction, alpharization reaction, etc. In particular, the alpha potato starch is applied as a film forming agent. In this case, it has the advantages of good miscibility with food ingredients, high solubility in hot water, and superior film formability.

Dextrin is an ingredient contained to control the concentration of the film solution and increase film forming ability and moldability, and is used in corn, waxy maize, waxy milo, potato, arrowroot, wheat, It can be prepared by dry-heating rice, tapioca, sago starch, etc., or by dry-heating the starch after treatment with a safe and suitable alkali, acid, or pH adjuster and drying the acid- or alkali-treated starch. .

This seasoning material layer contains 0.4% to 10.0% by weight of cellulose ether, 0.5% to 6.0% by weight of starch, 2.0% to 13.0% by weight of dextrin, and 71.0% by weight of seasoning material, based on the total weight of the components constituting the seasoning material layer. It is preferable to include it in the range of weight% to 97.1% by weight.

If the seasoning material layer contains less than 0.4% by weight of cellulose ether, the mechanical properties of the food film formulation deteriorate, making it difficult to maintain the film form, and there is a possibility that it may break or break during packaging and distribution. If it is exceeded, the hot water solubility of film-type food additives may decrease due to the thermal gelling properties of certain cellulose ethers, or even if phase dissociation occurs, there may be a lot of undissolved suspended matter, which may cause deterioration in the quality of food after cooking.

In addition, if starch is contained in less than 0.5% by weight in the seasoning material layer, the mechanical properties of the food film formulation, especially ductility and elasticity, may be reduced, which may be negative for the phase stability of the film, and may be damaged during packaging and distribution. If the weight percent is exceeded, the surface adhesiveness of the film may become excessive, making it difficult to release from the release paper or packaging material, and the problem of increased viscosity of the food after cooking may occur.

In addition, if dextrin is contained in less than 2.0% by weight in the seasoning material layer, the drying time may be prolonged during film production, which may be uneconomical, and the film solution and the film itself may lack volume. If it exceeds 13.0% by weight, This can have a negative effect on the ductility of the film, which can cause the problem of film-type foods breaking easily.

The thickness of the seasoning material layer formed in this way may be 1 mm to 6 mm, and when formed with a thickness in this range, it is advantageous to ensure hot water solubility without clumping during cooking while having mechanical properties suitable for packaging and distribution.

Meanwhile, the solubility improvement layer 120 of the present invention is formed on at least a portion of one side of the seasoning material layer 110 to improve the hydrothermal solubility of the food film formulation and improve mechanical properties such as strength. .

In Figure 1, the solubility improvement layer is shown as being formed on the lower surface of the seasoning material layer, but the solubility improvement layer can be formed on one side of the seasoning material layer, preferably on at least a portion of the upper and lower surfaces of the seasoning material layer. . The one side refers to a side corresponding to the outermost layer of the seasoning material layer, and at least a part of the one side may refer to a portion or the entire side of one side of the seasoning material layer.

The solubility improvement layer may include one or more hydrophilic polymers selected from the group consisting of pectin and sodium alginate, starch, and glycerin.

One or more hydrophilic polymers selected from the group consisting of pectin and sodium alginate can equally function as a film forming agent that controls the dissolution rate.

Meanwhile, the starch is a film former that helps the solubility improvement layer to be formed into a film, and specifically, tapioca starch, potato starch, sweet potato starch, glutinous rice starch, oat starch, soybean starch, barley starch, corn starch and these. It may be modified starch.

In general, seasonings, sauces, etc. are highly polar due to ionic polarity in their composition, polarity induced by functional groups, etc., and under these conditions, if they are added alone to water, a polar solvent, and hydrothermal dissolution is attempted, physical stress (physical stress) occurs at the beginning of cooking. As it flows due to boiling, it tends to lump itself or stick to the outer wall of the container, negatively affecting solubility. At this time, when forming a solubility-improved layer with relatively controlled polarity, differences in surface dissolution (related to phase distortion and collapse) and stickiness of the upper and lower surfaces occur due to the difference in water dissolution speed of the two layers, resulting in physical stress during cooking. Self-curling and clumping phenomenon is improved, resulting in improved solubility.

The solubility improvement layer contains 21.7% to 68.4% by weight of at least one hydrophilic polymer selected from the group consisting of pectin and sodium alginate, and 14% to 34.8% by weight of starch, based on the total weight of the components constituting the solubility improvement layer. and 17.6% to 43.5% by weight of glycerin.

If the hydrophilic polymer is included in less than 21.7% by weight in the solubility improvement layer, the viscosity of the solubility improvement layer is so low that it may be difficult to secure film thickness uniformity during the drying process, and if it exceeds 68.4% by weight, the film may be dissolved in hot water. Speed may be poor, resulting in residual solids present after cooking, which may negatively affect product quality.

In addition, if the solubility improvement layer contains less than 17.6% by weight of glycerin, the brittleness of the solubility improvement layer may increase, causing quality defects such as breaking or cracking when peeling the film-type food additive from the release paper. If more than 43.5% by weight is used, the drying time to reach the desired water activity will be inefficiently long, or the surface stickiness of the film will increase and the mechanical properties will decrease after drying is completed, resulting in tearing, distortion, etc. of the film when peeling. may cause quality defects.

If the solubility improvement layer contains less than 14.0% by weight of starch, the film surface adhesion (stickiness-related) control, which is a function of starch, is not effectively controlled, so the addition cannot be effective, and if it contains more than 34.8% by weight, the starch cannot be added effectively. The opacity of the manufactured solubility improvement layer is too high, and after cooking with film-type food additives, the viscosity of the solution is higher than expected, which may be negative in terms of consumer preference.

The thickness of the solubility improvement layer formed in this way may be 0.03 mm to 0.3 mm, and when formed with a thickness in this range, it is advantageous to ensure hot water solubility without clumping during cooking while having mechanical properties suitable for packaging and distribution. .

In addition, the seasoning material layer and the solubility improvement layer may additionally contain purified water, plasticizer, anti-foaming agent, emulsifier, antioxidant, etc. within the range that does not interfere with the function and effect.

Meanwhile, the production of the film-type food additive according to the present invention involves obtaining a seasoning material layer composition capable of forming the seasoning material layer 110 and a solubility improvement layer composition capable of forming the solubility improvement layer 120, and peeling them off. It can be manufactured by applying it on a substrate and then drying it. At this time, the seasoning material layer composition and the solubility improvement layer composition can be obtained as a composition by dissolving them in a food solvent such as purified water to uniformly mix the respective components.

In one embodiment, the production of a film-type food additive according to the present invention involves adding food ingredients, cellulose ether, starch, and dextrin to a food solvent to obtain a seasoning material layer composition and a solubility improvement layer composition, and then stirring to obtain a seasoning material layer composition. A layer composition is obtained, and a solubility-improved layer composition is obtained by adding one or more hydrophilic polymers selected from the group consisting of pectin and sodium alginate to a food solvent and then stirring to obtain a solubility-improved layer composition. The compositions obtained in this way can be applied on release paper or a substrate and then dried to produce a film-type food additive.

The film-type food manufactured in this way can exhibit hydrothermal solubility in which the phase collapses within 3 minutes in water at 100°C and dissolves without residue, so the use of plastic packaging materials can be reduced, storage and distribution are easy, and it is convenient for consumers. It is easy to cook according to your preference, and at the same time, it dissolves quickly without any foreign body sensation when cooking food, allowing you to implement the reverse effect of food additives.

In addition, the open surface of the solubility improvement layer can cause more irregularities to be formed, and this morphological characteristic can make the solubility improvement effect more noticeable.

Hereinafter, the present application will be described in detail through examples. However, the following examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

<Example 1>

To form a solubility-improved layer, 30.8 g of pectin, 30.8 g of corn starch, and 38.4 g of glycerin were added to 1000 ml of purified water, and then stirred to obtain a solubility-improved layer composition. To form a seasoning material layer, 90.6 g of soft tofu stew seasoning solids were added to 1000 ml of purified water. 0.4 g of hydroxypropylmethylcellulose, 3.0 g of alpha potato starch, and 6.0 g of dextrin were added to the mixture and stirred to obtain a seasoning material layer composition. Afterwards, the solubility improvement layer composition was applied on release paper and then dried at 85°C for 60 minutes using a hot air dryer to form a solubility improvement layer with a thickness of 0.06 mm. The seasoning material layer composition was applied on top of the dried solubility improvement layer. was applied and then dried at 85°C for 150 minutes using a hot air dryer to prepare a film-type food additive with a thickness of 2.2 mm.

<Examples 2 to 11>

A film-type food additive was prepared in the same manner as in Example 1, except that the film-type food additive was prepared under the conditions shown in Table 1 below.

<Comparative Example 1>

A film-type food additive was prepared in the same manner as in Example 1, but without forming a solubility improvement layer and under the conditions listed in Table 1 below.

<Comparative Example 2>

Prepared in the same manner as Comparative Example 1, except that 83.8 wt% of soft tofu stew seasoning solids, 4.9 wt% of hydroxypropyl methyl cellulose, 2.9 wt% of alpha potato starch, and 5.8 wt% of dextrin were mixed, and then the ingredients of the solubility improvement layer were mixed. 0.8 wt% of pectin, 0.8 wt% of starch, and 1 wt% of glycerin were added and stirred to obtain a composition. The obtained composition was applied on release paper and dried at 85°C for 60 minutes using a hot air dryer to prepare a film-type food additive with a thickness of 2.4 mm.

[Table 1]

1) Hydroxypropylmethylcellulose: HPMC 2910 type, Lotte Fine Chemical

2) Alpha potato starch: PREGELFLO P100, Roquette

3) Dextrin: Crystal Tex 626, Ingredion

4) Soft tofu stew seasoning: HAN·CHEF Soft tofu stew seasoning, Woori Food

5) Pectin: GENU type 105, CP Kelco

6) Sodium alginate: Sodium Alginate, QINGDAO BRIGHT MOON SEAWEED GR

7) Starch: Q.one corn starch non-GMO, Samyang Corporation

8) Glycerin: ELOGLYN R995F, LG Household & Health Care

<Experimental Example 1: Evaluation of physical properties>

The mechanical properties and hot water solubility of the film-type food additives prepared in Examples and Comparative Examples were measured.

Prior to the experiment, samples of the food additives prepared in Examples and Comparative Examples were prepared in a size of 8 cm × 8 cm, sealed in an aluminum pouch and left for one day, and then measured by the method described below.

(1) Strength measurement: Using the fixture base table and rounded end probe (TA-18) of the CT3 Texture Analyzer (Brookfield), the specimen (8 ㎝ × 8 ㎝) was measured under the conditions of trigger load 4.0 g and speed 0.5 mm/s. The strength at break was measured and is shown in Table 2.

(2) Measurement of hydrothermal solubility: Put a specimen (8 cm The weight ratio of the residue was measured and shown in Table 2.

[Table 2]

As shown in Table 2, Examples 1 to 11 have excellent strength and hydrothermal solubility that dissolves without residue in water at 100°C within 3 minutes, but do not form a solubility improvement layer and do not contain any components thereof. It was confirmed that Example 1 and Comparative Example 2, which did not form a solubility improvement layer but contained its components, were relatively inferior in strength and had very poor hydrothermal solubility.

As described above, although the present invention has been described with limited examples and drawings, the present invention is not limited thereto, and the technical idea of the present invention will be understood by those skilled in the art to which the present invention pertains. Of course, various modifications and variations are possible within the scope of equivalency of the patent claims described in .

100: Film-type food additive
110: Seasoning material layer
120: Solubility improvement layer

Claims (8)

A seasoning material layer containing seasoning materials; and
It includes a solubility improvement layer formed on one side of the seasoning material layer,
The solubility improvement layer is a film-type food additive with improved solubility, characterized in that it contains at least one hydrophilic polymer selected from the group consisting of pectin and sodium alginate, starch, and glycerin.
According to paragraph 1,
The seasoning material layer includes 0.4% to 10.0% by weight of cellulose ether, 0.5% to 6.0% by weight of starch, 2.0% to 13.0% by weight of dextrin, and 71.0% to 97.1% by weight of seasoning material,
The solubility improvement layer includes 21.7% to 68.4% by weight of one or more hydrophilic polymers selected from the group consisting of pectin and sodium alginate, 14% to 34.8% by weight of starch, and 17.6% to 43.5% by weight of glycerin. A film-type food additive with improved solubility.
According to paragraph 1,
A film-type food additive with improved solubility, wherein the cellulose ether is at least one selected from the group consisting of methylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, and carboxymethylcellulose.
According to paragraph 1,
A film-type food additive with improved solubility, characterized in that the starch in the seasoning material layer is alpha potato starch.
According to paragraph 1,
A film-type food additive with improved solubility, wherein the seasoning material is one or more selected from the group consisting of seasoning, sauce, broth, water, and powder formulations thereof.
According to paragraph 1,
A film-type food additive with improved solubility, characterized in that the thickness of the seasoning material layer is 1 mm to 6 mm, and the thickness of the solubility improvement layer is 0.03 mm to 0.3 mm.

According to paragraph 1,
A film-type food additive with improved solubility, characterized in that the open surface of the solubility improvement layer has an uneven shape.
According to paragraph 1,
The film-type food additive is a film-type food additive with improved solubility, characterized in that it dissolves without residue in water at 100 ° C. within 3 minutes.