JP2018023311A - Edible film - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible film that decays easily beyond recognition when it contacts water or a food material with much moisture.SOLUTION: An edible film contains at least water-soluble hydrocolloid and dietary fiber material, and the dietary fiber material is naturally derived cellulose having water-holding capacity of 350 to 2000 mass%(w/w). In this case, the dietary fiber material is in the form of a spherical shape or a fibrous shape, and it is preferable that an average particle diameter be 10 to 150 μm in the case of the spherical shape, and an average fiber length be 10 to 1000 μm in the case of the fibrous shape.SELECTED DRAWING: None

Description

  The present invention relates to an edible film, and more particularly to an edible film having a property of easily disintegrating with water or the like.

  Edible films based on water-soluble polysaccharides are known, and typical examples include films that dissolve in cold water based on starch, pullulan or starch based on starch, and hot water based on carrageenan. Water-soluble films, such as a film to melt | dissolve, are mentioned (for example, patent documents 1-4).

  For example, Patent Literature 1 describes a heat-sealable edible film mainly composed of a polysaccharide mainly composed of carrageenan, a polyhydric alcohol, and water. Patent Document 2 describes an edible film containing starch as a main component and containing sodium alginate and calcium ions. Patent Document 3 describes a film-like sweet composition containing a polysaccharide selected from homopolysaccharides and heteropolysaccharides and sucralose. Patent Document 4 describes an edible film for oral hygiene in which an organic acid and lysozyme are contained in a film formed from γ-polyglutamic acid and a water-soluble polymer.

  However, the water-soluble film as described above has a problem that it takes a long time to dissolve, or the film being dissolved becomes viscous and undissolved. Therefore, an edible film containing a mixture of microfibrillated water-insoluble natural fibers and a polyhydroxy compound as a caking agent for the purpose of improving the disintegration property of the edible film is also known (for example, Patent Document 5). reference). This edible film contains supplementary foods having shapes such as powder and particles, and has a function of separating and releasing these supplementary foods into their original shapes when contacted with hot water or water.

  Furthermore, a film in which a water-insoluble material is present on the surface of a water-soluble film is also known for the purpose of improving the moisture resistance and improving the texture of the edible film (see, for example, Patent Document 6). This document also describes that the water-insoluble material has a fibrous form.

JP-A-2-308760 (Claim 1 etc.) JP 2004-248665 A (Claim 1 etc.) Japanese Patent No. 4982669 (paragraph 0005, etc.) JP 2007-326808 A (Claim 1 etc.) JP-A-63-36767 (Claim 1 etc.) JP 2001-162708 A (Claims 1 and 3)

  However, in Patent Document 5, microfibrillated water-insoluble natural fibers are uniformly dispersed in a state where they are present in a suspension, but when dried, the particles aggregate due to the zeta potential of the particles. It will not easily collapse. Therefore, in order for the water-insoluble natural fiber and the water-soluble polyhydroxy compound to coexist, it must be in a suspension state. Thus, since the microfibrillated water-insoluble natural fiber cannot be made into a powder form, there is a big problem in terms of shelf life and distribution. In addition, the microfibrillated particles have a drawback that they are aggregated with time even in a suspension to form secondary particles and are difficult to disintegrate. Furthermore, since microfibril formation requires a special process such as a homogenizer treatment, there is an inconvenience that the manufacturing cost is high.

  Furthermore, in this document, the water-insoluble natural fiber and the polyhydroxy compound are used as a sticking agent contained in an edible film in an amount of about 1 to 10%. It is formulated for the purpose of separating and releasing. For this reason, the edible film of this document is not used for the purpose of partitioning foods of different materials, for example.

  Moreover, in patent document 6, since the insoluble raw material is made to adhere to the film surface for the purpose of improving moisture resistance, the improvement of the disintegration of the film itself by water etc. is not seen, and conversely for the purpose of improving moisture resistance. Therefore, it will inhibit the film itself from collapsing with water.

  An object of the present invention is to provide an edible film that easily disintegrates when it comes into contact with water or a food with a lot of moisture, and does not retain the original pattern.

  As a result of intensive studies to solve the above problems, the present inventors have found that an edible film having good disintegration characteristics can be obtained by blending a dietary fiber material having specific properties. Completed the invention.

  That is, the present invention contains at least a water-soluble hydrocolloid and a dietary fiber material, and the dietary fiber material has a water retention of 350 to 2000% by mass (w / w) measured by a method according to JIS5101-13-1. It is an edible film characterized by being a naturally derived cellulose.

  In this case, the dietary fiber material has a spherical shape or a fibrous shape, the average particle diameter is 10 to 150 μm in the case of the spherical shape, and the average fiber length is 10 to 1000 μm in the case of the fibrous shape. Is preferred.

  The dietary fiber material is derived from pulp-derived crystalline cellulose, pulp-derived fibrous cellulose, beet fiber, pea fiber, citrus fiber, wheat fiber, oat fiber, sugarcane fiber, potato fiber, corn fiber, apple fiber And at least one selected from the group consisting of grape seed fiber, rice bran-derived fiber and soybean-derived fiber.

  Furthermore, the hydrocolloid includes guar gum, tara gum, LM pectin, HM pectin, sodium alginate, propylene glycol alginate, iota carrageenan, lambda carrageenan, gelatin, gum arabic, pullulan, xanthan gum, saxino glucan, agar, kappa carrageenan, locust It is preferably at least one selected from the group consisting of bean gum, cassia gum, fenugreek gum, tamarind gum, starch, modified starch, deacylated gellan gum, native jereng gum, sillyme, CMC-Na, HPC, and MC.

Furthermore, it is preferable to provide the surface with a sealing agent having heat sealing properties.
Furthermore, it is preferable that when an edible film having a length of 50 mm, a width of 100 mm, and a thickness of 30 μm is immersed in 1 liter of hot water at 60 ° C., it has a property of collapsing within 2 minutes.
In the above case, it is preferably used as a raw material selected from packaging materials, food separators, and noodle bandages.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the edible film which has a sufficient film intensity | strength, and disintegrates easily when it contact | connects water or a foodstuff with much water | moisture content, and does not retain a prototype.

1. Edible film Hereinafter, the edible film of the present invention will be described. The edible film of the present invention contains at least a water-soluble hydrocolloid and a dietary fiber material, and the dietary fiber material has a water retention of 350 to 2000 mass% (w / w) measured by a method according to JIS5101-13-1. w) naturally derived cellulose. And the edible film of this invention has a property which does not hold | maintain a prototype easily by collapsing when it touches water or a foodstuff with much moisture. Hereinafter, each component will be described in detail.

(1) Hydrocolloid Hydrocolloid is one of the components constituting the edible film of the present invention, and has a property of dissolving in water. As a specific example of the hydrocolloid, an arbitrary one can be used depending on the purpose for which the edible film is used and the physical properties of the food to be used.

  In particular, for the purpose of collapsing an edible film in cold water of 10 ° C. or less or room temperature water of around 25 ° C., for example, cold water-soluble hydrocolloid, specifically guar gum, tara gum, LM pectin, HM pectin, Examples include alginates such as sodium alginate (excluding calcium salts), propylene glycol alginate, iota carrageenan, lambda carrageenan, gelatin, gum arabic, pullulan, xanthan gum, succinoglucan, CMC-Na, HPC, MC and the like. For the purpose of disintegration in warm water at 50 ° C. or higher, warm water-soluble hydrocolloids, specifically agar, kappa carrageenan, locust bean gum, cassia gum, tamarind gum, starch, modified starch, deacylated type Examples include gellan gum, native gellan gum, and silium seed gum.

  The content of the hydrocolloid contained in the edible film is preferably within a range of 5 to 95% by mass, and more preferably within a range of 20 to 80% by mass with respect to the weight of the final edible film. When the hydrocolloid content is less than 5% by mass, sufficient film strength is difficult to obtain, and when it exceeds 95% by mass, the ratio of dietary fiber material becomes relatively small and it becomes difficult to obtain a sufficient disintegration effect. Since the viscosity of the solution becomes high, it is easy to feel a pasty feeling in the produced film, and it is easy to feel uncomfortable in the texture.

(2) Dietary fiber material A dietary fiber material is naturally derived cellulose whose water retention measured by the method based on JIS5101-13-1 is in the range of 350% to 2000% by mass (w / w). The water retention capacity of the dietary fiber material is more preferably 400 to 1500% by mass (w / w). If the water retention capacity of the dietary fiber material is less than 350% by mass, the water retention capacity of the edible film is too small to obtain a sufficient disintegration effect. Conversely, if the water retention capacity of the dietary fiber material is greater than 2000% by mass, the water retention capacity of the edible film is too large and the film strength of the edible film tends to be weak. There is also a problem that the viscosity becomes high and it is difficult to work.

  In addition, the measuring method of water retention ability can be defined as the value measured by the method as described in the Example mentioned later. Specifically, it is a value measured by a method according to the method of JIS5101-13-1, using 5.0 g of a sample and using ion-exchanged water instead of purified linseed oil. Here, the water retention capacity of 100% by mass (w / w) means that 5.0 g of the dietary fiber material retained 5.0 g of water. Therefore, a water retention capacity of “350 to 2000 mass%” means that 5.0 g of the dietary fiber material has absorbed 17.5 to 100 g of water.

  The form of the dietary fiber material is not particularly limited, but is preferably spherical or fibrous. Here, the spherical shape includes a secondary aggregate. When the form of the dietary fiber material is spherical, those having an average particle diameter in the range of 10 μm to 150 μm are preferable. When the form of the dietary fiber material is spherical, if the average particle size is less than 10 μm, the disintegration effect of the edible film tends to be weakened, and further, the powder causes secondary agglomeration and the apparent particle size becomes large. The film strength will decrease. On the other hand, when the dietary fiber material has a spherical shape, if the average particle diameter exceeds 150 μm, the film strength of the edible film tends to be weakened, and the viscosity of the hydrocolloid solution becomes high when producing the edible film. Hateful. The average particle diameter here means the average particle diameter of the primary particles.

  Moreover, when the form of a dietary fiber material is fibrous, what has an average fiber length in the range of 10 micrometers-1000 micrometers is preferable. When the form of the dietary fiber material is fibrous, if the average fiber length is less than 10 μm, the edible film tends to be weakly disintegrated, and the powder is further agglomerated to increase the apparent particle size. The film strength of a film will fall. On the other hand, when the form of the dietary fiber material is fibrous, if the average fiber length exceeds 1000 μm, the film strength of the edible film tends to be weakened, and the viscosity of the hydrocolloid solution increases when producing the edible film. Hard to do.

  As the spherical naturally-derived cellulose, those mainly used as excipients for direct compression can be employed. Moreover, what is mainly used as the dispersion stabilizer of a solution and the excipient | filler of a tablet can be employ | adopted for a fibrous natural origin cellulose.

  Naturally-derived cellulose is not particularly limited as long as it has the above-mentioned water retention ability, for example, pulp-derived crystalline cellulose, pulp-derived fibrous cellulose, beet fiber, pea fiber, citrus fiber, wheat fiber, Examples thereof include oat fiber, sugarcane fiber, potato fiber, corn fiber, apple fiber, grape seed fiber, rice bran fiber, and soybean fiber.

  The dietary fiber material is preferably added in an amount of 10 to 200% by mass (w / w), more preferably 20 to 130% by mass, based on the weight of the hydrocolloid in the final edible film. When the amount added is less than 10% by mass, it is difficult to obtain a sufficient disintegration effect. Moreover, when there is more said addition amount than 200 mass%, sufficient film intensity | strength is difficult to be obtained, and when producing an edible film, the viscosity of a hydrocolloid solution becomes high and it is difficult to work.

(3) Properties of edible film The film thickness of the edible film is preferably within the range of 15 μm to 150 μm, and more preferably within the range of 25 μm to 100 μm. If the film thickness of the edible film is less than 15 μm, the film strength becomes weak, and problems such as breakage and tearing occur when used for packaging materials, food separators, tie ties and the like. If it is thicker than 150 μm, it is not flexible and handling becomes difficult, and the disintegration due to water or the like tends to deteriorate.

  The disintegration time of the edible film was measured by measuring the disintegration time by immersing the edible film adjusted to 50 mm wide × 100 mm long × 30 μm thick in a 1 L beaker containing 1 L of warm water at 60 ° C. In that case, it preferably disintegrates within 2 minutes, more preferably within 1 minute. When the disintegration time is longer than 2 minutes, when the edible film is applied to food, the disintegration is delayed, and a part of the film remains in the food and the food texture or the like tends to be uncomfortable.

  The edible film of the present invention contains a water-soluble hydrocolloid and a dietary fiber material, so that it has a sufficient film strength but easily disintegrates when it comes into contact with water or a food with a lot of moisture, thereby retaining the original shape. No disintegration can be imparted.

  Previously, there were edible films that dissolved in water or warm water, but when dissolved in water, the viscosity of the hydrocolloid was generated, and when used in combination with food, it produced a viscosity that hindered the texture of the food. . Moreover, since the structure of the edible film using only hydrocolloid is in a dense state, dissolution with water or warm water was slow.

  On the other hand, the edible film of the present invention can be easily disintegrated by using a hydrocolloid and a dietary fiber material in combination. For this reason, since the edible film of the present invention has disintegration property, when it is used for partitioning food, it is easily disintegrated by heating using a microwave oven or the like, and the effect of partitioning is lost. Because it is a disintegration, the hydrocolloid is less viscous and does not interfere with the texture.

  The reason why the disintegration of the edible film is accelerated by blending the dietary fiber material is that the dietary fiber material absorbs and swells faster than the dissolution of the hydrocolloid that is the main component of the edible film, thereby destroying the edible film, This is thought to be due to disaggregation. After this, the hydrocolloid begins to dissolve, but since it exists in a discrete state, there is almost no pasty feeling when eaten. As described above, when the water retention capacity and particle shape are outside the scope of the present invention, it is difficult to obtain good disintegration and film strength.

  In particular, since the dietary fiber material is a naturally derived cellulose having a water retention capacity of 350 to 2000% by mass (w / w), the disintegration is good, the moisture resistance is excellent, and the touch feeling (texture) is good. It can be set as the edible film which has high intensity | strength.

  Furthermore, in the present invention, since naturally derived cellulose is used as a dietary fiber material, for example, if an easily available cellulose material, food waste material, agricultural waste material, or the like is used, an edible film can be provided at low cost. it can.

(3) Other components You may mix | blend the other component used when manufacturing a conventional edible film with an edible film. Examples of such other components include polyhydric alcohols, pigments, and fragrances. The content of other components is preferably 70% by mass or less, more preferably 50% by mass or less, and particularly preferably 40% by mass or less with respect to the total amount of the edible film.

(4) Sealant The edible film can be provided with heat sealability by laminating or coating a sealant on the surface. Examples of the sealing agent include gelatin, pullulan, and casein. The method of laminating or applying the sealing agent may be a commonly used method. As a specific method of laminating or coating, for example, a method of casting a sealant solution on the surface of the prepared edible film and drying it, or applying by spraying or brushing can be exemplified.

  By applying a sealant to the surface of the edible film, the edible film can be heat sealed and processed into a bag shape or the like. Thus, for example, if a bag of edible film in a bag shape is filled with seasonings or oil, it becomes a lightweight container, and it is possible to produce a product that dissolves quickly in water and hot water without getting hands dirty. it can.

2. Next, the manufacturing method of the edible film of this invention is demonstrated. The manufacturing method of an edible film can be manufactured by adjusting a hydrocolloid as a raw material and a dietary fiber material and mixing them. Both the raw hydrocolloid and the dietary fiber material may be in a powder state or in a solution state dissolved in a solvent. When using the raw material in a powder state, the suspension is adjusted by mixing and stirring the hydrocolloid, the dietary fiber material, and the solvent. In the case of a solution state, the suspension is adjusted by mixing a hydrocolloid previously dissolved in a solvent and a dietary fiber material. Water can be mentioned as a solvent in both the powder state and the solution state. The temperature at which the hydrocolloid and the dietary fiber material are mixed is usually in the range of 70 to 100 ° C., and the mixing time is in the range of 1 to 60 minutes, but the hydrocolloid that dissolves at room temperature may be mixed at room temperature. It doesn't matter.

  The prepared suspension is formed into a film by a known method. Examples of the film forming method include a casting method, an inflation method, a spray method, and a printing method. Examples of the support in the case of casting include a PET film and a plate-like plate. After film formation, it becomes an edible film by drying. Although there is no restriction | limiting in particular as drying conditions, Usually, drying temperature is 60-90 degreeC and drying time is about 1 to 60 minutes.

3. Use of edible film The edible film of the present invention can be suitably used for a material selected from packaging materials, food separators, and tying bands. The packaging material is a material that wraps food, confectionery, etc. For example, packaging materials (including wrapping paper, cup-shaped, sheet-shaped containers, etc.) that wrap candy, chocolate, cheese, etc. Can be mentioned. In addition, as a food separator, it is a material that partitions two or more food elements, for example, a member that partitions cake sponge and fresh cream, a member that partitions between ingredients such as baked confectionery, cooking bread, side dish, and dough And so on. The binding band is a material for binding noodles and the like, and examples thereof include a member for binding pasta and soba.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention. In the following Examples, “%” is based on weight (weight percent) unless otherwise specified.

(Measuring method of water retention capacity of dietary fiber material)
Using 5.0 g of the sample (plant fiber material), ion-exchanged water was used instead of oil for purified sesame, and the water retention capacity of the sample was measured by a method according to the method of JIS5101-13-1.

(Measurement of disintegration time of edible film)
An edible film having a length of 50 mm × width of 100 mm × thickness of 30 μm was soaked in a beaker containing 1 L of water at 20 ° C. and a beaker containing 1 L of hot water at 60 ° C., with the upper part of the edible film immersed therein Time was measured.

(Measurement method of edible film strength)
The edible film was cut into a width of 30 mm and a length of 50 mm, and this was cut into a texture analyzer TA. XT. Using a Plus (Eihiro Seiki), the tensile strength was measured at a pulling speed of 20 mm / min and a temperature of 20 ° C.

(Measurement of particle size of dietary fiber material)
The particulate matter was measured using Microtrac MT3000 (manufactured by Nikkiso Co., Ltd.) and using 99% ethanol as a dispersion solvent. Fibrous materials were measured by microscopy. For some samples, the measurement results disclosed by the manufacturer of dietary fiber materials were cited.

The dietary fiber material used the material of Table 1, and the hydrocolloid used the material of Table 2.

1. Experimental example 1
An edible film was prepared according to the formulation shown in Table 3. Specifically, kappa carrageenan, agar, dietary fiber material, and sorbitol were added to water, and then dissolved at 95 ° C. for 5 minutes (solution preparation amount 500 g). The plant fiber material shown in Table 4 was used. The obtained mixture was cast by a casting method using a support and then dried at 85 ° C. to produce an edible film having a thickness of 35 μm. The disintegration time and film strength were measured for the prepared edible film. The results are shown in Table 4.

  As described above, Comparative Examples 2 and 3 having a water retention capacity of less than 350% had a long disintegration time and low film strength, whereas Examples 1 to 9 in which the water retention capacity was 350% or more had a collapse time. Was short and the film strength was high. Therefore, it was found that an edible film that easily disintegrates and has high strength can be produced by using a dietary fiber material having a water retention capacity exceeding 350% as a film material.

2. Experimental example 2
An edible film was prepared according to the formulation shown in Table 5. In the same manner as in Experimental Example 1, each component was added to water and dissolved, and then prepared by a casting method. The amount of sugar cane fiber was as shown in Table 6. The film thickness of the edible film was adjusted to 45 μm. About the produced edible film, the disintegration time and film strength were measured by the same method as Experimental Example 1. The results are shown in Table 6.

  As described above, in Comparative Example 5 in which the water retention capacity is less than 350%, the collapse time is long and the film strength is low, whereas in Examples 10 to 14 in which the water retention capacity is 350% or more, the collapse time is short. It was found that the film strength was high. Therefore, it was found that an edible film that easily disintegrates and has high strength can be produced by using a dietary fiber material having a water retention capacity exceeding 350% as a film material.

  Further, when Examples 10 to 14 were compared, it was found that when the amount of sugarcane fiber added was 100%, the disintegration rate was high and the film strength was high. Therefore, it was found that an edible film that easily disintegrates and has high strength can be produced by blending the dietary fiber material to 100%.

3. Experimental example 3
An edible film was prepared according to the formulation shown in Table 7. In the same manner as in Experimental Example 1, each component was added to water and dissolved, and then prepared by a casting method. The types and blending amounts of hydrocolloids are those shown in Table 7. The film thickness was adjusted to 50 μm. The edible film produced was measured for disintegration time and film strength, and the results are shown in Table 8. As a comparative example, a potato fiber-free film was also produced.

  As described above, the edible film to which the dietary fiber material was added disintegrated well even if the type of hydrocolloid was different.

4). Experimental Example 4 (Applying sealant)
The edible film produced in Example 16 was sprayed with a 20% gelatin solution and dried to produce an edible film having gelatin coated on the surface (Example 28). Similarly, an edible film having a surface sprayed with a 3% casein solution was prepared (Example 29). Using an impulse sealer (200 ° C.), a bag was formed into a 30 mm × 30 mm bag, and filled with oil and sugar. Those filled with Chinese oil were added to ramen, and those filled with sugar were added to coffee. As a result, the edible film dissolved immediately after disintegration and did not thicken immediately after the addition, so that there was no sense of incongruity.

5. Experimental example 5 (used for separate)
The edible films produced in Example 3, Example 7, Example 8, and Example 9 were formed into 12 cm × 12 cm, and were heated in the microwave and used for food. Applied as a film. Specifically, the noodles and rice portions of commercial products and the seasoning portions such as curry and soup were separated, and an edible film was put there and recombined. The state when this was appropriately heated in a microwave oven to make it suitable for eating was observed, and the results are shown in Table 9.

  As mentioned above, it turned out that the edible film which mix | blended the hydrocolloid and the dietary fiber raw material can be used conveniently for the separation of a foodstuff.

Claims (7)

Contains at least water-soluble hydrocolloid and dietary fiber material,
The edible film, wherein the dietary fiber material is a naturally derived cellulose having a water retention capacity of 350 to 2000% by mass (w / w) measured by a method based on JIS5101-13-1. The dietary fiber material is spherical or fibrous in form,
The edible film according to claim 1, wherein an average particle diameter is 10 to 150 μm in the case of the spherical shape, and an average fiber length is 10 to 1000 μm in the case of the fibrous shape.   The dietary fiber material is derived from pulp-derived crystalline cellulose, pulp-derived fibrous cellulose, beet fiber, pea fiber, citrus fiber, wheat fiber, oat fiber, sugarcane fiber, potato fiber, corn fiber, apple fiber, grape The edible film according to claim 1 or 2, wherein the edible film is at least one selected from the group consisting of seed fiber, rice bran-derived fiber and soybean-derived fiber.   The hydrocolloid is guar gum, tara gum, LM pectin, HM pectin, sodium alginate, propylene glycol ester alginate, iota carrageenan, lambda carrageenan, gelatin, gum arabic, pullulan, xanthan gum, saxino glucan, agar, kappa carrageenan, locust bean gum, The present invention is characterized in that it is at least one selected from the group consisting of cassia gum, fenugreek gum, tamarind gum, starch, modified starch, deacylated gellan gum, native jereng gum, silium, CMC-Na, HPC, and MC. The edible film of any one of 1-3.   The edible film according to any one of claims 1 to 4, wherein a sealing agent having heat sealing properties is provided on the surface.   The edible film having a length of 50 mm, a width of 100 mm, and a thickness of 30 μm has a property of collapsing within 2 minutes when immersed in 1 liter of hot water at 60 ° C. 6. The edible film described.   The edible film according to any one of claims 1 to 6, wherein the edible film is used as a raw material selected from a packaging material, a food separator, and a binding band of noodles.